1. Cook the spaghetti in salted water according to packet instructions but so it isn’t too soft and still has a bite to it. Drain the pasta water and return the spaghetti to the pan.

2. In a separate pan bring the vegetable stock to the boil and add the onion, garlic, carrots, green beans and thyme. Bring back to the boil and simmer for about 5 minutes.

3. Add the petit pois, broad beans and courgette then bring back to the boil and simmer for another couple of minutes.

4. Add the asparagus and simmer for a further minute.

5. Remove 200ml of the liquid from the pan and keep aside.

6. Drain the remainder of the stock pan and add the vegetables to the spaghetti.

7. Mix the 200ml of stock with the quark, and egg yolks until well combined.

8. Add the quark mix to the spaghetti and vegetables and heat on medium heat for 1-2 minutes until the sauce has thickened and then serve immediately.