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
Spaghetti with Avocado Pea Sauce
Spaghetti with Avocado Pea Sauce

Instructions

  1. Cook the spaghetti in salted water according to the instructions on the packet.
  2. 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.
  3. 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.
  4. Put the pine nuts in a small pan and toast them without oils or fats. Please turn regularly, otherwise the kernels will burn.
  5. Drain the pasta and arrange on a deep plate. Pour the pea and avocado sauce over it and top with the pine nuts.
  6. 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.
  7. All in all, the recipe is quick and easy.

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