Spaghetti with different sauces
easy
120 mins
120 mins
Ingredients
- 3 medium-sized onions
- 100 g unsalted peanuts
- 3 Federation Parsley
- 100 ml Garlic oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Per portion approx. 1090 kJ/
- 260 kcal
- 200 g Whipped cream
- 4 Egg Yolk
- 200 ml Milk
- 100 g smoked salmon
- 1 Lime
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Per portion approx. 1630 kJ/ 390 kcal.
- 75 g streaky smoked bacon
- 1 red and green pepper
- 300 g Tomatoes
- 1/8 l Tomato juice
- 7-10 Tbsp Salt
- 1 chili pepper
- 1 TEASPOON Herbs of Provence
- 7-10 Tbsp Per portion approx. 540 kJ/ 130 kcal.
- 400 g Pork escalope meat
- 2 medium-sized carrots
- 7-10 Tbsp Salt
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1/8 l White wine
- 2 TABLESPOONS Crème-fraîche
- 2 TABLESPOONS grated Emmental-
- 7-10 Tbsp Cheese
- 7-10 Tbsp Per portion approx. 580 kJ/ 140
- 7-10 Tbsp kcal.
- 1 (15 g) Bag of dried porcini mushrooms
- 4 Shallots
- 200 g Mushrooms
- 1 TABLESPOON Butter or margarine
- 100 g Whipped cream
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 bunch Chives
- 7-10 Tbsp Per portion approx. 370 kJ/ 90
- 7-10 Tbsp kcal.
- 600 g Spaghetti
- 7-10 Tbsp Salt
- 4 TABLESPOONS Oil
- 7-10 Tbsp Herb bouquet for
- 7-10 Tbsp Garnish
- 7-10 Tbsp Anteil ca. 1970 kJ/ 470 kcal
Directions
- 1
For the herb sauce, peel and finely chop the onions. Coarsely chop the peanuts. Wash parsley, dab dry, also chop finely. Mix prepared ingredients and garlic oil. Season with salt and pepper.
- 2
For the salmon sauce, whisk four tablespoons of cream and egg yolk. Boil up the rest of the cream and milk. Cut salmon into strips. Wash the lime thoroughly, rub dry and grate the peel. Squeeze the juice.
- 3
Add salmon and lime zest to the sauce. Add whisked egg yolk to the sauce. Do not let it boil anymore. Season with salt, pepper and four to five tablespoons of lime juice. For the red sauce dice bacon finely.
- 4
Clean and wash the peppers, also dice them finely. Wash the tomatoes and cut them into slices. Leave bacon in a pan until crispy. Add tomatoes and paprika. Fill up with tomato juice. Cook for ten minutes at high heat.
- 5
Season to taste with salt, finely chopped chilli pepper and herbs from Provence. For the meat sauce, wash the cutlets, dab dry and cut into small cubes. Peel the carrots, also dice them finely, cook them in a little boiling salted water for three minutes and let them drain.
- 6
Heat the oil in a pan. Brown the meat in it all around. Season with salt and pepper. Add carrots. Deglaze with white wine. Let it boil down for two minutes at high heat. Add 1/8 litre water and bring to the boil.
- 7
Stir in the crème-fraîche and cheese. Season to taste again. For the mushroom sauce, soak dried porcini for 15 minutes in 1/4 litre water. In the meantime peel and finely chop the shallots. Clean, wash and slice the mushrooms.
- 8
Heat the fat in a frying pan. Sauté shallots in it until translucent. Add the mushrooms and sauté briefly. Deglaze with soaked porcini mushrooms and liquid. Add 1/4 litre water and cream. Bring everything to the boil.
- 9
Add sauce thickener and bring to the boil. Season to taste with salt and pepper. Wash the chives, cut them into small rolls and sprinkle over them. Cook the pasta in plenty of boiling salted water for eight to ten minutes.
- 10
Garnish the pasta with herb bouquets and serve with the sauces.
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