Spaghetti with tomatoes and beans

Ingredients for 4 servings:

• 400g spaghetti
• 1 onion(s)
• 1 garlic
• 400 g cherry tomatoes
• 450 g beans, green, fresh or frozen
• 250 ml Cremefine, or cream
• 200 ml vegetable stock
• salt and pepper
• Paprika powder
• Herbs

Instructions

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

Wash fresh beans, sort them out, and trim off the ends. Halve them if necessary. Finely dice the onion and garlic. Wash and halve the cherry tomatoes. Cook the spaghetti in plenty of salted water until al dente. Blanch the beans in boiling salted water for about 3 minutes, drain, and refresh. Fry the onions and garlic in a large pot. Add the beans and sauté briefly. Add the Cremefine and stock and bring to the boil. Season to taste with salt, pepper, paprika, and herbs. Finally, add the spaghetti and tomatoes, mix well, and heat briefly. Serve immediately before the tomatoes become too mushy. Variations: Sauté 100g of bacon with the onion and add. Use regular tomatoes and chop finely. Use low-fat milk instead of cream.