Spaghetti with Avocado Pea Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g spahetti
- 125 ml soy cream (soy cream cuisine)
- 150 g peas, frozen
- 1 shallot (s)
- 1 avocado (s)
- 1 tablespoon olive oil
- 1 tablespoon parsley, chopped
- 2 tablespoon pine nuts
- 1 teaspoon lemon juice or lime juice
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in salted water according to the instructions on the packet.
- Cut the shallot as small as possible and sauté in a small saucepan or pan with a higher rim. When the shallots have turned translucent, deglaze them with the soy cream and add the peas. Now let everything simmer at a low temperature for 10-15 minutes.
- Meanwhile, cut the avocado in half and remove the stone, remove the pulp and cut into small cubes. After 10-15 minutes of cooking add the avocado cubes and parsley and fold in. Let simmer again at low temperature for 5 minutes.
- Put the pine nuts in a small pan and toast them without oils or fats. Please turn regularly, otherwise the kernels will burn.
- Drain the pasta and arrange on a deep plate. Pour the pea and avocado sauce over it and top with the pine nuts.
- I`ve found for myself that it`s something so matter-of-fact and emotionless. Which is why I experimented with lemon and lime juice. The juice is added after the 5 minutes and is only stirred in briefly. The 1 - 2 teaspoons can also be corrected upwards if a little caper juice makes itself available.
- All in all, the recipe is quick and easy.
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