Ingredients for spelt spaghetti
- 500g Spaghetti (spelt pasta)
- 400g White asparagus, peeled
- 200g Snow peas
- 0.5 l Vegan dry white wine
- 200ml Almond cream/spelt cream or a comparable product
- 4 Cloves of garlic
- 1/2 Medium-hot red chillies
- 1 bunch Flat-leaf parsley
- 1 tablespoon ORAC Botanico-mix, spicy Herbs
- 2 tablespoons Hemp oil
- 2 tablespoons Cocos,-Olive,-Red Palm Oil
- A pinch Khoisan fleur de sel
- A pinch Real saffron
Preparation of spelt spaghetti
- Cook the spelt pasta until al dente in plenty of salted water, drain and set aside. Heat up a pot of salted water.
- Cut the asparagus and snow peas into pieces small enough to eat and blanch in boiling water for a minute. Rinse off in cold water.
- Peel the garlic and cut very fine. Remove the seeds from the chillies and cut finely.
- Heat up a wok at a high temperature and add the spaghetti together with the oil, garlic and chillies and fry until the garlic is lightly browned.
- Then add the asparagus and snow peas and cook for a maximum of two minutes.
- Add the white wine and cream and simmer briefly.
- Then add the roughly cut parsley together with the herbs, saffron and a pinch of fleur de sel, mixing carefully for a minute or so, preferably by shaking the pan gently.
- This allows the spaghetti to absorb the sauce and the starch will thicken the sauce.
- Serve the creamy spaghetti with asparagus and saffron immediately. Enjoy!