Veggie Spelt Pasta with Creamy White Sauce

A simple, comforting pasta dish filled with colorful vegetables and a creamy white sauce. Galangal and bertram add the distinctive Hildegardian touch.

Ingredients:

• Your favorite spelt pasta
• 3 carrots
• 4–5 cloves garlic
• ½ fennel bulb
• 1 generous handful green beans, fresh or already cooked
• Sunflower oil, for sautéing
• Universal Seasoning Blend, to taste
  or your choice of herbs such as wild thyme, sage, lovage, summer savory plus galangal and bertram

For the White Sauce

• 2 tablespoons spelt flour
• 1½ cups goat milk
  You can also use half goat milk and half water.
  Grated Parmesan, cheddar, or Dubliner cheese, to taste

Dairy-free option: Substitute chicken broth or water for the goat milk and omit the cheese.

Instructions

1. Prepare the vegetables.
   Chop the carrots, fennel, and green beans into bite-sized pieces. Finely mince the garlic.
2. Sauté the garlic. Heat a little sunflower oil in a large skillet. Add the minced garlic and sauté just until lightly golden. Watch it carefully—it browns very quickly.
3. Cook the vegetables. Add the fennel and carrots. If using fresh green beans, add them now as well. Cover and gently sauté for about 10–15 minutes, stirring occasionally, until the vegetables begin to soften. If your green beans are already cooked, add them after the carrots and fennel have softened. Reduce the heat and allow everything to continue cooking gently.
4. Make the white sauce. While the vegetables cook, combine 2 tablespoons spelt flour with 1½ cups goat milk. Whisk vigorously until completely smooth to prevent lumps.
5. Pour into a saucepan and cook gently, stirring continuously as the sauce begins to thicken. Add grated Parmesan, cheddar, or Dubliner cheese to taste. Once creamy and thickened, remove from the heat.
6. Season the vegetables with Universal Seasoning Blend, or herbs of your choice, along with galangal and bertram to taste.
7. Meanwhile, prepare your favorite shape of spelt pasta according to the package directions. Drain well.
8. Serve - Spoon the vegetables and warm white sauce over the freshly cooked spelt pasta—or gently toss everything together before serving. Garnish with fresh herbs if desired.

Tip: If the sauce becomes too thick, simply stir in a splash of goat milk, pasta cooking water, broth, or water until it reaches the consistency you like.

For detailed video instructions go to Hildegard's Way YouTube channel