Spelt spaghettini with creamy-fruity chili-vanilla sauce and crispy chorizo ​​slices

Ingredients for 4 servings:

• 300 g pasta (spelt spaghettini)
• salt water
• 1 red chili pepper(s)
• 1 garlic clove(s)
• 1 small onion(s)
• 1 small jar of orange juice (shot glass, preferably fresh juice)
• 1 pack of cream (oat cream)
• 100 ml vegetable broth, well seasoned
• 2 carrots
• 1 vanilla pod(s)
• salt and pepper, pepper
• 2 sausages, vegan (chorizo ​​snack sausages from Wheaty)
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegan, a feast for the eyes and palate, my variation of a recipe by J. Eckmeier

Since the spelt spaghettini doesn’t take long to cook, prepare everything first, otherwise it might go too quickly later. Finely chop the onion, garlic clove, and chili. Peel the carrots, halve them lengthwise at least once, if possible twice, and peel strips with a vegetable peeler. Bring the pasta water to a boil with a little salt. First, sauté the onion, chili, and garlic in a little oil. Add the carrot strips and sauté. Deglaze with the vegetable stock and oat cream, then add the orange juice. Split the vanilla pod lengthwise, scrape out the seeds, and add them to the pot along with the pod. Simmer gently. While the pasta is cooking, slice the chorizo ​​and fry in a little oil until crispy. Remove the vanilla pod from the sauce and season with salt and pepper if desired. Drain the pasta and add directly to the sauce. Mix together and serve. Top with the chorizo ​​slices.