Purple Sultans – Pasta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g noodles, fresh noodles (wide ribbon noodles)
- 350 g red cabbae, (lass)
- 2 small apples
- 250 g mozzarella
- 200 g mano chutney
- 300 ml sweet cream
- 2 tablespoon oil, (thistle oil)
- 0.5 teaspoon ½ pepper, finely ground black
- 0.5 ½ teaspoon, leveled nutmeg, grated
- 1 teaspoon, leveled curry
- 0.5 ½ teaspoon, leveled cumin, ground
- 0.5 ½ teaspoon, leveled ginger, ground
- 0.5 ½ teaspoon, leveled turmeric, ground
- 0.5 ½ teaspoon, leveled coriander, ground
- salt
Print Recipe
Pin Recipe Instructions
- Cook the pasta al dente (firm to the bite) according to the instructions on the packet, heat the red cabbage. In the meantime, peel the apples and cut them into slices. Divide the mozzarella into small pieces.
- Let the oil get moderately hot in a large saucepan, sweat the apples in it, add the cream, mango chutney, mozzarella and all the spices, bring to the boil and simmer gently for 1 minute, stirring constantly. Fold in the drained pasta and red cabbage. If the dish has become too thick, add a little hot water and mix well. Salt lightly if necessary, depending on your taste.
- Half a portion is served as a warm starter.
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