First, boil the water and boil the spaghetti noodles and the rotte. The wheel-shaped pasta is a rotte. When the water boils, add a little salt and a little olive oil and boil it for about 10 minutes. You can make cream sauce at the same time as this process. For cheese, you can use a finely shredded one or a shredded one. Cut vegetables into bite-size pieces and blanch broccoli in salt water.

Grease a heated pan with olive oil and stir-fry minced garlic and chopped onions. If you stir-fry it over high heat for a long time, it will be brownish, so stir-fry it slightly. Add ham, broccoli, mushrooms, etc. to the stir-fried garlic and onions and stir-fry them with a little more olive oil.

When the vegetables are fried to a certain extent, add milk and whipped cream and season with salt. Half a tablespoon or half a tablespoon. Add a little bit of seasoning and let it suit your taste. Adjust the ratio of milk to whipped cream to taste.

When the cream sauce boils, add a bit of white pepper. I don't have any, so just a bit of pepper. At the end, add cheese and stir to adjust the concentration. I used Emmental Cheese. If you don't have parmesan, you can just add a slice of cheese. Add the pre-boiled pasta noodles and mix them, then add red bell pepper or paprika at the end.

It's not greasy, but savory ham cream sauce pasta is done. It's good to spray parsley. The white cream sauce has ham, broccoli, saesongi, bell pepper, and wheel-shaped rotte, so the shape is pretty. Cream sauce pasta is delicious because it's not greasy and savory when it's warm.