Spaghetti with garlic

Ingredients for 2 servings:

• 250 g spaghetti or better: liguine
• salt water
• 3 garlic cloves
• ¼ liter vegetable broth
• 8 tbsp cream
• 50 g cheese (Gruyere), grated
• possibly Parmesan
• Paprika powder, hot
• salt and pepper
• olive oil
• e.g. herbs (oregano, basil, parsley, etc.)
• possibly flour or cornstarch

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

First, cook the pasta in salted water until al dente. Meanwhile, peel and finely chop the garlic. If using fresh herbs, wash and chop them as well. Heat the olive oil in a pan and fry the garlic over medium heat until golden brown and crispy. Add the vegetable stock and cream and bring everything to a boil. Then mix the grated cheese into the stock and let it melt slowly. Season the sauce with the spices. Add the herbs and cook briefly. Drain the pasta, season with a little butter, and arrange on two plates. Pour the sauce over the pasta and serve. Tip: If the sauce is still very thin, simply thicken it with a little flour or cornstarch. But the sauce tastes better when it’s not quite so thick, as it then mixes better with the pasta. Instead of spaghetti, you can also use linguine, which absorbs more of the sauce. I use Gruyère and then mix in some Parmesan.