Spaghetti with avocado pea sauce

Ingredients for 2 servings:

• 300g spaghetti
• 125 ml soy cream (Soy Cream Cuisine)
• 150 g peas, frozen
• 1 shallot(s)
• 1 avocado(s)
• 1 tbsp olive oil
• 1 tbsp parsley, chopped
• 2 tbsp pine nuts
• 1 tsp lemon or lime juice

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegan, vegetarian

Cook the spaghetti in salted water according to the package instructions. Finely chop the shallots and sauté them in a small pot or a frying pan with high sides. When the shallots have turned translucent, deglaze them with the soy cream and add the peas. Simmer everything over low heat for 10-15 minutes. Meanwhile, halve the avocado and remove the pit, scoop out the flesh, and cut into small cubes. After 10-15 minutes of cooking, add the diced avocado and parsley and fold in. Simmer over low heat for another 5 minutes. Place the pine nuts in a small pan and toast without oil or fat. Turn them regularly, otherwise the nuts will burn. Drain the pasta and arrange it on a deep plate. Pour the pea and avocado sauce over the shallots and scatter the pine nuts on top to finish. I’ve found this to be somewhat sober and unemotional. That’s why I experimented with lemon and lime juice. I add the juice after the 5 minutes and just stir it in briefly. The 1-2 teaspoons can be increased if needed; a little caper juice is also good. Overall, the recipe goes together quite quickly.