Summary

Ingredients

• 500 g spahetti
• Salt water
• 1 onion (s)
• 2 cloves garlic)
• sugar
• 6 tablespoon curry powder
• some butter
• 3 tablespoon white wine
• 250 ml vegetable stock
• 1 can pineapple pieces, unsweetened
• 3 tablespoon heavy cream
• 1 teaspoon cornstarch

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Instructions

1. Cook the spaghetti in salted water until al dente. Finely chop the onion and garlic and sauté in butter with a little sugar in a large pan. Add the curry and after about 2 minutes deglaze with 6 tablespoons of white wine. Let it boil down.
2. Then let cool down a bit and puree. Return to the pan and top up with vegetable stock. Bring to the boil and add the pineapple. Save the juice.
3. Mix the cornstarch and add to the boiling sauce, stir well. Stir in the cream. Put the spaghetti in the pan and stir. Add about half of the pineapple juice and stir.