Summary

Ingredients

• 250 g spahetti
• 1 onion (s)
• 1 clove garlic
• 1 cm ginger root
• 3 tomato (s)
• 3 half peach (s), canned
• 1 tablespoon oil
• 100 g cream cheese
• 2 tablespoon basil, chopped
• Chili powder
• Paprika powder
• Vegetable broth, grained
• salt
• 0.5 ½ cup water

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Instructions

1. Cook the spaghetti in plenty of salted water until al dente. Finely dice the onions, garlic and ginger. Remove the stems and seeds from the tomatoes and dice them together with the peaches.
2. Heat the oil in a saucepan and fry the onions, garlic and ginger until translucent. Add tomatoes and peaches, pour in the water and cook uncovered for 5-10 minutes (you can also replace half of the water with peach juice, which gives the sauce more sweetness). Stir the cream cheese into the sauce and let it melt. Season to taste with paprika, some grained broth, salt and cayenne pepper (if you prefer it mild, you can leave out the cayenne pepper). Cook for another 5 minutes.
3. Mix the sauce with the drained spaghetti and sprinkle with basil.
4. A slightly chilled rosé tastes good too!