Boil the butternut spaghetti until cook.

Boil cauliflower and broccoli until cook. Put it in the blender with chilies and thyme leaves, blending until smooth. Heat the wok, add salted butter in. Follow with garlic, stir fry until fragrant. Pour the blended in. Add fresh cream and fresh milk. Season with salt, black pepper and truffle seasoning. Put the butternut spaghetti into the plate pour sauce on over, sprinkle with Parmesan cheese. Let’s enjoy.