John Myers
Ingredients for 2 servings:
- 200 g spaghetti no. 5
- ½ zucchini
- ½ avocado(s)
- 4 stalk(s) asparagus (from the jar)
- 1 m.-sized onion(s)
- 1 tbsp oil
- 1 tbsp double cream cheese
- 100 ml cream for cooking
- 2 tbsp Sweet Chili Sauce, to taste
- salt and pepper
- Fondor
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
Super easy preparation
Prepare the pasta according to the package instructions. Cut the avocado, zucchini, and asparagus into bite-sized pieces, finely chop the onion, and sauté everything in a tablespoon of oil. Add spices and chili sauce to taste and spice level. Add the cream and cream cheese and bring to a boil. Season to taste, toss the cooked pasta into the sauce, and serve. Serve with a mixed salad. For a side dish, sprinkle parsley and pumpkin seeds on top. Tips: The asparagus spears are best cut into small pieces with scissors. If you replace the cream with Sojacuisine and omit the cream cheese, it’s also vegan!
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