Vegetarian

Almonds Truffle Spaghetti

Vegetarian
Pasta
Portions2 peopleChangeTiming 38 minsView
Ingredients11 IngredientsViewSwitzerland90 % localView
  • 80  grams almonds
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  • 2  tablespoons butter
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  • 60  grams dried red peppers
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    This ingredient is currently available from seasonal local production
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  • 0.5  teaspoon dried thyme
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  • 0.25  teaspoon ground black pepper
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    This ingredient is currently available from foreign production
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  • 50  grams mountain cheese
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    This ingredient is currently available from seasonal local production
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    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 2  teaspoons NBROSIA summer truffle oil
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    This ingredient is currently available from seasonal local production
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    Product info

    An authentic single-origin truffle oil made from real truffles using a fermentation-based patented technology developed by Swiss startup Nectariss.

    Learn more
  • 1.25  teaspoons salt
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  • 200  grams spaghetti
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  • 100  grams wheat flour
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  • 300  millilitres whole milk
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Add 300 millilitres whole milk to a small saucepan and carefully heat up until hot
Add 2 tablespoons butter to an empty medium-sized saucepan and heat up until the butter is melted
Add 100 grams wheat flour to the butter, stir well and carefully add the hot milk to the wheat flour
Cook the sauce on low heat for about 4 minutes until thick while stirring regularly
Add water to an empty large saucepan and bring to the boil over high heat
Add 1 teaspoon salt and 200 grams spaghetti to the boiling water and cook for 10 minutes (or according to package instructions)
Chop 80 grams almonds into small pieces
Drain spaghetti with colander
Season the sauce with 0.25 teaspoon salt, 0.5 teaspoon dried thyme and 0.25 teaspoon ground black pepper
Add the drained spaghetti, the chopped almonds and 60 grams dried red peppers to the sauce and mix everything until well combined
Grate 50 grams mountain cheese over the spaghetti, serve on plates, and sprinkle 2 teaspoons NBROSIA summer truffle oil over the plates for a delicious truffle taste finish
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Almonds Truffle Spaghetti

Nbrosia

Spaghetti with peppers and almonds served on a white plate
Timing 38 mins
Portions2 people
Ingredients11 Ingredients

Ingredients

  • 80  grams almonds
  • 2  tablespoons butter
  • 60  grams dried red peppers
  • 0.5  teaspoon dried thyme
  • 0.25  teaspoon ground black pepper
  • 50  grams mountain cheese
  • 2  teaspoons NBROSIA summer truffle oil
  • 1.25  teaspoons salt
  • 200  grams spaghetti
  • 100  grams wheat flour
  • 300  millilitres whole milk

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Tools

  • 1 large saucepan
  • 1 medium-sized saucepan
  • 1 small saucepan
  • 1 cutting board
  • 1 knife
  • 1 grater
  • 1 colander

Almonds Truffle Spaghetti

Nbrosia

Instructions

Add 300 millilitres whole milk to a small saucepan and carefully heat up until hot
Add 2 tablespoons butter to an empty medium-sized saucepan and heat up until the butter is melted
Add 100 grams wheat flour to the butter, stir well and carefully add the hot milk to the wheat flour
Cook the sauce on low heat for about 4 minutes until thick while stirring regularly
Add water to an empty large saucepan and bring to the boil over high heat
Add 1 teaspoon salt and 200 grams spaghetti to the boiling water and cook for 10 minutes (or according to package instructions)
Chop 80 grams almonds into small pieces
Drain spaghetti with colander
Season the sauce with 0.25 teaspoon salt, 0.5 teaspoon dried thyme and 0.25 teaspoon ground black pepper
Add the drained spaghetti, the chopped almonds and 60 grams dried red peppers to the sauce and mix everything until well combined
Grate 50 grams mountain cheese over the spaghetti, serve on plates, and sprinkle 2 teaspoons NBROSIA summer truffle oil over the plates for a delicious truffle taste finish