Spaghetti in Creamy Sage Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 180 g spahetti
- Salt water
- 12 leaves sage, large
- 2 large cloves garlic
- 1 tablespoon butter
- 250 ml chicken broth
- 150 ml soy cream (soy cuisine)
- 50 ml milk, low-fat
- 60 g natural oat cream cheese (e.. Chavroux)
- Salt and pepper from the mill
- possibly parmesan or pecorino
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in salted water almost al dente (that is, they should be a little harder than al dente). Cut the sage leaves into strips and chop the garlic.
- Fry both briefly in the butter and deglaze with the stock. Then add soy cream, milk and fish cheese and reduce. Season with freshly ground pepper and a little salt. Add 3 tablespoons of the pasta cooking water.
- When the pasta is almost al dente, add it to the sauce and cook until the spaghetti has absorbed the sauce almost completely but is still firm to the bite. Then serve.
- If you like, you can also add grated Parmesan or Pecorino cheese, but this is not necessary.
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