Avocado-crab pasta bake

Ingredients for 4 servings:

• 1 avocado(s)
• 20 g butter
• 1 chili pepper(s) (dried hot)
• 200 g crème fraîche
• 5 g dill
• 150 g cheese (Gruyère)
• 50 g ginger
• 200 g carrot(s)
• 100 g North Sea crabs, (cooked)
• 600 g tagliatelle (fresh)
• ½ lemon(s)
• 1 pinch of sea salt
• 1 pinch(s) pepper (freshly ground)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Peel the avocado and cut into pieces. Squeeze the lemon and add the juice to a blender along with the avocado. Peel the garlic cloves, deseed the chili peppers and chop them into very small pieces. Peel the ginger and cut into pieces. Blend all ingredients together with the dill and a cup of crème fraîche until smooth and season with sea salt and pepper. Peel the carrots and cut into small cubes (approx. 2 x 2 mm). Lightly sauté the carrots in a saucepan with a little butter, then add the avocado mixture and heat through. Cook the tagliatelle in a pan of water with a little salt according to the instructions until tender, then drain. Add the North Sea crab to the avocado mixture and heat through gently. Add the avocado-crab mixture to the drained pasta and mix everything together well. Place the pasta-avocado-crab mixture in a baking dish and sprinkle with Gruyère cheese. Place the casserole dish in the oven at 200°C and heat until the cheese turns light brown.