Random creamy vegetable spaghetti with garlic

Name: Random creamy vegetable spaghetti with garlic
Total time: 1800 s
Yield: 1 serving
Cuisine: British
Ingredients: 1 courgette; 1 carrot; 1/4 broccoli; 2 asparagus (Not necessary); 2 cloves garlic; 1 portion spaghetti; Single cream; Chilli flakes; Salt; Sugar (Forget it if the veggies are sweet enough); 2 basil leaves; Olive oil; White cooking wine

V @cook_23601661

Updated news:
I have considered to modify the constitution of this recipe. I might either get rid of the cream, make a pecorino cream or forget about the garlic.
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I tasted the prototype of this recipe from an Italian restaurant and re-created it. One thing inspiring me was that restaurant uses seasonal vegetables, and you might use seasonal alternatives as well.

Saved

Ingredients

30 mins

1 serving

Vegetables
1courgette
1carrot
1/4broccoli
2asparagus (Not necessary)
2 clovesgarlic
Others
1 portionspaghetti
Single cream
Chilli flakes
Salt
Sugar (Forget it if the veggies are sweet enough)
2basil leaves
Olive oil
White cooking wine

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Steps

30 mins

1

Spaghetti preparation: Boil one portion spaghetti for about 12 mins. Drain it for further use.
2

Vegetable preparation: 1. Slice the garlic. 2. Peel the courgette into ribbons. 3. Slice the carrots into very thin cuts. 4. Separate the broccoli. 5. Cut the asparagus into short lengths.
3

Frying: Heat the olive oil and the garlic slices in a frying pan. Add some chilli flakes to add some flavour. Throw carrots and broccoli into the pan and fry them at medium fire. When the carrots get soften, add courgette and asparagus. Mix the veggies and add a little white wine. After you smell the fragrance of the wine, season the veggies with salt (and maybe a tiny amount of sugar). Pour single cream into the pan and add basil leaves.
4

Mix the vegetables and the spagetti and serve it.