Spaghetti with turkey cream

Ingredients for 2 servings:

• 250g spaghetti
• 3 bell peppers, colored
• 250 g turkey schnitzel
• 200 ml vegetable stock
• 100 g sour cream (alternatively 200 g sweet cream)
• 1 tbsp cornstarch
• 100 g cheese
• 4 tbsp breadcrumbs
• Parsley for garnishing
• salt and pepper
• Paprika powder
• 1 tbsp oil
• 2 tbsp water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the spaghetti according to the package instructions until al dente. Meanwhile, trim the bell peppers and cut into large cubes. Briefly wash the turkey schnitzel, pat dry, and cut into pieces. Peel and finely dice the onions. Brown the meat in 1 tablespoon of oil, then season with salt and pepper and set aside. Sauté the diced onions in the remaining frying fat, add the bell peppers and dust with paprika, then deglaze with 200 ml of vegetable stock. Finally, add the cream. Mix the cornstarch with 2 tablespoons of water until smooth and use to thicken the paprika sauce. Season well with salt and pepper and add the meat back in. Layer half of the spaghetti in a baking dish, pour the turkey cream on top, and cover with the remaining spaghetti. Coarsely grate the cheese and sprinkle it on top. Bake the casserole in a preheated oven at 175°C for about 20 minutes. Sprinkle with breadcrumbs 5 minutes before the end of the cooking time. Then serve garnished with parsley.