Pasta with a cream sauce and vegetables

Cream sauce is a classic, but I usually only make this recipe when I have lots of vegetables in the garden, over the summer. This year I grew red orache, and it turned the whole dish a lovely pink colour. 

INGREDIENTS:

  • 25g butter (use vegetable oil for a vegan version)
  • 1 medium onion, peeled and finely chopped
  • 2 cloves of garlic, finely chopped or crushed
  • 300ml cream (use soya cream for a vegan version)
  • salt and pepper
  • freshly grated nutmeg
  • Approx 700g fresh vegetables – a mixture of orache, shelled broad beans, mange tout, asparagus tips, carrots, etcetera
  • 400g pasta (best with fusilli)
  • A good squeeze of lemon juice
  • Herb garnish (chervil, or parsley, or chive flowers)

METHOD:

  • Melt the butter in a small to medium saucepan, and add gently cook the onion for around 10 minutes until tender.
  • Add the garlic, cook for a couple more minutes, and then add the cream. Leave to simmer gently so that the mixture thickens, around 10 minutes.
  • Season with salt, pepper and nutmeg, and set aside until it is required. 
  • Prepare the vegetables; cut the asparagus into 2 cm lengths, peel and cut the carrots into similar sized pieces, cut the orache or spinach to large shreds. 
  • Steam the beans, asparagus and carrots for around 5 minutes, then add the other vegetables for another 3 minutes or so. 
  • Meanwhile cook the pasta according to the instructions on the packet, around 10 minutes. 
  • Add the vegetables to the cream sauce and bring to a simmer, check the seasoning and add a good squeeze of lemon juice. Do not forget this step because it is a bit dull without it. 
  • Add the sauce to the drained pasta, and serve on warmed plates, garnished with herbs. 

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