Fettuccine with chestnuts, baby spinach and spring onions in a honey cream sauce

Ingredients for 1 servings:

• 125 g fettuccine
• 100 g chestnuts, pre-cooked
• 50 g baby leaf spinach
• 1 spring onion(s)
• 100 ml oat cream (oat cream cuisine)
• some olive oil
• 1 pinch of chili powder
• 1 tsp, heaped honey
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegetarian

Cut the spring onions into thin slices. Cut the precooked chestnuts into bite-sized pieces. Wash the baby spinach and dry with a paper towel. Cook the fettuccine al dente according to the package instructions. This usually takes about 6 minutes. Meanwhile, heat a pan with olive oil. Sauté the chestnuts and spring onions for 1-2 minutes, then add the oat cream. Season with salt, pepper, and chili powder, then add the honey and stir it into the cream. Add the baby spinach to the sauce and bring to a boil until the spinach has wilted and the pasta is done. Meanwhile, season with salt and pepper to taste. Drain the pasta and add it to the sauce, tossing both together. Enjoy.