Pasta with Ticino sauce

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 1 pinch(s) of sugar, large pinch
• 2 tsp garlic granules
• 2 tsp rosemary
• 2 tsp basil
• 2 tsp oregano
• 2 tsp marjoram
• 2 tsp glutamate
• 2 tsp sweet paprika powder
• e.g. salt and pepper
• some parsley, fresh or frozen
• 100 g cream cheese, possibly lactose-free
• 150 g sour cream, possibly lactose-free
• 100 g sweet cream, possibly lactose-free
• some coconut oil
• 250 g pasta, possibly gluten-free
• some oil, neutral
• some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Mix the spices in a small bowl or similar. Finely dice the onion. Then add the pasta to the boiling water in salted water as usual. I like to add a drop of oil to the cooking water so the pasta doesn’t stick together and the water doesn’t boil over. Melt the coconut oil in a saucepan and sauté the onions until translucent, being careful not to brown them, which can happen very quickly. Then add the prepared spice mix and sauté briefly. First, add the cream cheese and mix with the onions and spice mix. Then stir in the sour cream and cream. Simmer everything until reduced, stirring occasionally, and season with salt and pepper. You can also add the spices mentioned above to taste. Serve the sauce on plates with the pasta and sprinkle with some fresh or frozen parsley.