Spaghetti with Arugula Sauce

(581 votes)
Total Time Icon
Total time: 1 hour 10 min
Preparation Time Icon
Prep time: 1 hour 10 min
Yield Icon
Enough for 1 person

🍓 Ingredients

1 handful Basil
1 bunch Arugula
1 level teaspoons Butter
2 tablespoons Olive oil
2 cloves Garlic
125 milliliters Chicken broth defatted
2 tablespoons Flour
1/2 teaspoons Mustard spicy
300 milliliters Milk 15%
some Broth grained
some Parmesan grated
200 grams Spaghetti (wholemeal)

🍽 Instructions

Dice garlic very finely, wash arugula and basil, dry and cut into strips, leaving small leaves whole. Heat the butter and olive oil in a non-stick frying pan, add the garlic and sauté briefly.

Dust with the flour and sweat until light. Deglaze with the chicken stock and half the milk, stir well and bring to the boil. Gradually add as much milk as needed to achieve the desired creaminess of the sauce. Simmer over low heat for about 10 minutes, stirring frequently, until the flour taste is gone. Now season to taste with salt, pepper, mustard and nutmeg, adding some more grained broth if necessary. Cook the pasta al dente.

Add ½ ladle of pasta water to the sauce. Drain the pasta. Bring the sauce to the boil briefly, remove from the heat and stir in the arugula and basil, tossing just briefly and serve immediately with the pasta.

Sprinkle with Parmesan cheese.

📊 Nutrition Facts

Nutritional values per serving:

119 g
1264 g
515 g

📝 Recipe Overview

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