Spaghetti with broccoli sauce

1. 

pasta - Spaghetti 8.75 oz (250 g) • salt • water • unsalted butter 1.75 oz (50 g)

Cook spaghetti in salted water, drain and add butter. Mix and let covered in the pot.

2. 

broccoli 14 oz (400 g) • salt 0.5 tsp • water 1.7 cup (400 ml)

Cut broccoli into florets and cook in a salted, little amount of water until soft (the whole broccoli does not have to be under water).

3. 

processed cheese 3.5 oz (100 g)

Mix the cooked broccoli with an immersion blender and return it to the fire. Add cheese and let melt in a low heat.

4. 

whole milk 3.5% ¾ cup (200 ml) • all-purpose flour / plain flour 1 tbsp • ground nutmeg • veggie salt

Mix the flour in the milk and pour the mixture into the cooking broccoli. Overcook, add a pinch of nutmeg, season with vegetable salt.