Ingredients
- 500 g spelt or whole wheat spaghetti
- 2 onions
- 1 clove of garlic
- 600 g savoy cabbage
- 1 untreated lemon
- 300 ml vegetable broth
- 400 ml coconut milk
- 60 g coconut cream
- salt, pepper
- 1/2 bunch chives
Preparation
1. Pour plenty of water into the pot, bring to a boil, salt.
2. Add the spaghetti and cook for approx. 10 minutes (following the instructions on the package) until al dente, pour off the water and drain, then dry the pot.
3. Peel and finely cut the onions and garlic. Clean and cut the savoy cabbage into fine strips. Wash the lemon in hot water, zest the peel and squeeze out the juice.
4. Add the onion mix to the pot, heat the pot on the highest level up to the roasting window, switch to a low level and roast briefly.
5. Deglaze with vegetable broth, add coconut milk and cream, stir and add savoy cabbage.
6. Heat the pot on highest level up to the vegetable window, switch to a low level, and cook for approx. 5 minutes.
7. At the end of cooking time, add lemon juice and zest. Season to taste and fold in the spaghetti. Cut chives finely, sprinkle over the spaghetti and serve.
Tip
- Add to the pasta water for every 100 g of spaghetti one teaspoon of salt.
This recipe has been tested and approved by AMC.
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