Spelt spaghetti in horseradish yoghurt sauce

Name: Spelt spaghetti in horseradish yoghurt sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Shallot; 2 TABLESPOONS Oil; 1 TEASPOON Sugar; 150 ml Vegetable broth; 200 g Whole milk yoghurt; 2-3 TEASPOONS Table horseradish; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Spelt Spaghetti; 2 Clementines; 150 g light and red chicory bulbs; 2-3 stem(s) Mint; 50 g Walnut kernels; 1 TEASPOON Butter; 1 TABLESPOON Honey

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Shallot
2 TABLESPOONS Oil
1 TEASPOON Sugar
150 ml Vegetable broth
200 g Whole milk yoghurt
2-3 TEASPOONS Table horseradish
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Spelt Spaghetti
2 Clementines
150 g light and red chicory bulbs
2-3 stem(s) Mint
50 g Walnut kernels
1 TEASPOON Butter
1 TABLESPOON Honey

Directions

1
Peel the shallot and cut into fine cubes. Heat 1 tablespoon of oil in a small pot. Fry the shallot with sugar until transparent. Add stock and heat up. Stir in yoghurt and horseradish. Reduce heat.
2
Season the sauce with salt and pepper. Prepare pasta in boiling salted water according to package instructions.
3
Peel the clementines and divide them into individual segments. Clean, wash, dry and halve the lettuce, cut out the stalk and cut the leaves into strips. Mint clean, wash, shake dry and pluck off leaves.
4
Roughly chop the nuts. Heat butter and 1 tablespoon of oil in a frying pan. Fry the nuts and mandarins for 2-3 minutes, turning them over. Add honey and allow to caramelize slightly.
5
Drain the pasta. Put them back into the pot with the sauce and mix. Arrange noodles with tangerine-nut mixture on plates. Add chicory and mint. Add grated horseradish if necessary.