Spaghetti with creamy tomato sauce
easy
35 mins
35 mins
Ingredients
- 25 g Pine nuts
- 1 Onion
- 5 TABLESPOONS Olive oil
- 2 Bay leaves
- 1 TABLESPOON dried oregano
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1 can(s) (850 ml) Tomatoes
- 150 ml lactose-free vegetable stock
- 1 pinch Sugar
- 400 g Spaghetti
- 200 g Swiss chard
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 100 g lactose-free whipped cream
- 7-10 Tbsp Lemon Julienne
Directions
- 1
Roast pine nuts in a pan without fat while turning and remove. Peel and finely dice the onion. Heat 3 tablespoons of oil in a pot, fry onion until translucent, add bay leaf and oregano, fry briefly.
- 2
Stir in the tomato paste, sweat briefly. Season with salt, pepper and paprika. Deglaze with tomatoes and stock, crush tomatoes slightly in the pot, bring to the boil and simmer at medium heat for about 15 minutes.
- 3
Then season again with salt, pepper, paprika and sugar. Meanwhile prepare the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve, quench briefly and drain.
- 4
In the meantime, clean the chard and cut out the stems. Wash leaves and cut into strips. Heat 2 tablespoons of oil in a frying pan, add the chard and let it collapse briefly (1-2 minutes) while turning.
- 5
Mix in lemon peel and season with salt and pepper. Add cream and chard to the sauce, heat up again briefly. Arrange pasta and sauce on plates sprinkled with pine nuts and garnished with lemon julienne.
Nutrition Facts
650 kcal
83 g
27 g
17 g
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