Noodles with creamy Chinese cabbage sauce

Ingredients for 4 servings:

• 500 g pasta
• 1 tbsp oil
• ½ head of Chinese cabbage
• 1 carrot(s)
• 2 tomatoes, dried
• e.g. sunflower seeds
• 200 ml cream
• 150 ml vegetable stock
• 100 g peas, frozen
• 2 tbsp almond butter, alternatively cashew butter
• 1 dash of soy sauce
• salt and pepper
• Paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cut the Chinese cabbage into strips and slice or grate the carrots into thin sticks. Fry them in a pan with a little oil, then deglaze with vegetable stock (depending on how soft you want the Chinese cabbage, you may need more vegetable stock). After about 5 minutes, add the cream and the frozen peas, and simmer for about 5 minutes. Meanwhile, cook the noodles according to the package instructions. Add a little of the pasta water to the vegetables. Chop the tomatoes and add them to the pan with the sunflower seeds. Stir in the almond butter and bring back to a boil. Season to taste with soy sauce, paprika, salt, and pepper.