krümeltigers vegan wholemeal pasta with colorful spinach sauce

Ingredients for 2 servings:

• 170 g pasta (wholemeal)
• 150 g spinach (New Zealand), leaves, alternatively leaf spinach
• 1 onion(s)
• 2 cloves garlic
• 1 tbsp extra virgin olive oil
• 50 ml soy cream (Soy Cream Cuisine)
• 100 ml water
• 1 small can of corn, 150 g
• 2 tomatoes
• some herbal salt
• n. B. Pfeffer
• n. B. Nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the pasta according to the package instructions until al dente. Wash the spinach leaves thoroughly and wilt in the pan, rinse with cold water, and then chop finely. Peel and dice the onion and garlic, sauté in olive oil, add the cream, water, and spinach, and cook for about 5 minutes. Then, using a hand blender, break it up a bit. Then, add the corn, simmer for another 3-4 minutes, and then add the chopped tomatoes. Just heat through; I like the tomatoes raw. Season to taste with herb salt; if you like, add pepper or a touch of nutmeg.