Spaghetti in creamy pepper, tomato and spring onion sauce

Ingredients for 2 servings:

• 1 bell pepper(s), red, diced
• ½ bunch of spring onions
• 2 small tomatoes, diced
• 3 garlic cloves, squeezed
• 2 tsp rapeseed oil or grapeseed oil
• 100 ml soy cream (Soy Cream Cuisine) or cream
• 1 ½ tbsp low-fat processed cheese
• 1 ½ tbsp tomato paste
• 150 ml vegetable broth or chicken broth
• n. B. Rum
• 50 ml milk, 1.5% fat
• Rosemary, dried
• salt and pepper
• Chili flakes or cayenne pepper
• ½ tsp sugar
• 180g spaghetti
• n. B. Sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

low-fat, fresh, spicy and addictive

Sauté the diced bell peppers and spring onions in the oil, season with sugar, salt, and pepper. Sprinkle with some rosemary. Cook the spaghetti in salted water until almost al dente. Deglaze the vegetables with cream, vegetable stock, and milk, adding a dash of rum if desired. Add the chopped tomatoes. Add the processed cheese, tomato paste, and crushed garlic. Season well with chili, salt, and pepper. Add a little more sauce thickener if desired. Add 2 tablespoons of the pasta water to the sauce. When the pasta is almost al dente, drain it, stir it into the sauce, and let it simmer until the pasta is al dente and the pasta and sauce have combined. Serve on pasta plates.