Spaghetti with green sauce


Bring variety to your pasta with this sauce made from fresh vegetables!


400 g Spaghetti
2 carrots
2 leeks
200 g sugar peas
200 g champignons
1 organic lemon
150 g cream
200 g cress
2 tbsp pumpkin seeds
a little bit of black pepper
a little bit of olive oil


  • Wash the carrots and the leeks and cut into very thin slices. Cut the sweet peas into 2cm thick pieces. Dry the mushrooms and cut into slices.
  • Peel the lemon and squeeze the juice. Leave to one side. Cook the vegetables briefly in a large pan for 2 to 3 minutes and then rinse with a little water.
  • Add the cream. Cover and cook on a low heat until cooked but still quite firm. Fry the turnip seeds in a frying pan without oil.
  • Chop up the cress and wash and dry it. Add the lemon juice and peel to the vegetables.
  • Cook the pasta and then rain and pour the sauce over it. Serve immediately. Decorate with cress and pumpkinseeds.
  • like
  • save