Spaghetti with Vegetable Cheese Sauce

Pasta dishes are always a good idea!

Peel and rinse the carrots and grate them coarsely on the kitchen grater. Slit the leek lengthwise, rinse thoroughly and cut into thin rings. Peel the garlic. Remove the fat from the ham, cut it in half lengthwise and slice it into strips.

Boil plenty of salted water and cook the spaghetti in it for 8 minutes “al dente”.

In the meantime, heat the butter in a saucepan and sauté the carrots and leeks for 6 minutes over medium heat until soft. Squeeze the garlic and add and fold in. Extinguish with the beef broth, pour on the whipping cream and bring the whole to the boil.

Stir the cheese and the ham strips into the sauce, season with salt, pepper and nutmeg and simmer for about 5 minutes at low temperature.

Drain the spaghetti in a colander and drain well. Mix with the vegetable sauce in a heated baking dish.

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