Spaghetti with Lemon Cream and Spring Onions
by Editorial Staff
Summary
| Prep Time | 3 mins |
| Cook Time | 15 mins |
| Total Time | 18 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti
- 2 tablespoon sunflower oil
- 2 bunch spring onion (s)
- 1 cup cream
- 0.5 ½ cup crème fraîche or sour cream, sour cream
- 0.5 ½ lemon (n)
- salt and pepper
- sugar
- nutmeg
- Parmesan, freshly grated, optional
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti according to the instructions on the packet and then drain.
- Cut the spring onions diagonally into rings and fry in 2 tablespoons of oil over a medium heat. When the onions are still bite, add the cream, the juice of half a lemon, salt, pepper, sugar and nutmeg and bring to the boil.
- Remove from heat and stir in creme fraîche or sour cream and sour cream. Then add the spaghetti, mix everything and sprinkle some freshly grated parmesan on top.
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