Whole wheat pasta with asparagus cream sauce

Ingredients for 4 servings:

• 500 g asparagus, green
• 1 large bell pepper(s), red
• 1 large spring onion(s)
• 2 cloves garlic
• 500 g whole wheat spaghetti
• 400 ml cream, preferably lactose-free
• lots of nutmeg
• n. B. Pepper, black
• n. B. Vegetable stock powder
• possibly salt if needed
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

quick, easy and also lactose-free

Bring a pot of water to a boil. Wash the asparagus and trim the ends. Heat a little oil in a pot and sauté the asparagus. Wash the bell pepper, deseed it, and cut it into pieces, then add it to the pot. Wash the spring onion, slice it into rings, and add it. Peel the garlic cloves and press them into the pot, seasoning with pepper. Cover the pot and let it simmer over low heat. Add a little water if the vegetables start to stick. Meanwhile, add the whole-wheat spaghetti to the boiling water and cook according to the package instructions until al dente. Add the cream—I used lactose-free cream—to the vegetables. Season with a little vegetable stock powder and plenty of nutmeg, then put the lid back on and let the sauce simmer. When the spaghetti is ready, strain it through a sieve. Season the sauce to taste and add more vegetable stock and salt if desired. Plate and serve. A spicy sauce is simply fantastic with whole-wheat pasta.