Spelt noodles with vegetables and goat cream

Ingredients for 2 servings:

• 1 shallot(s)
• 1 garlic clove(s)
• 300 g kohlrabi
• 100 g sugar snap peas
• 100 g peas from the can, drained
• 1 tbsp rapeseed oil
• 500 ml vegetable stock
• 180 g spelled pasta, e.g. B. Spirelli
• 150 g goat’s cream cheese (goat’s cream with herbs)
• 1 bunch tarragon
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian

Peel the kohlrabi and cut into approximately 1 cm pieces. Peel the shallot and garlic clove, then dice them. Heat the rapeseed oil in a saucepan. Briefly fry the kohlrabi, shallots, and garlic. Top up with the vegetable stock and add the spelt pasta, and bring to a boil. Simmer for approximately 10-12 minutes, stirring occasionally. Meanwhile, trim and halve the snow peas. Finely chop the tarragon leaves. Add the snow peas and peas to the pasta for the last 3 minutes of cooking and allow to cook. Remove the pan from the heat, stir in the tarragon and goat’s cream, and season to taste. Plate and serve immediately.