Creamy tomato sauce WITHOUT tomatoes…

Creamy, vegetarian pasta sauce

 

preparation time:

ca. 25 minutes

 

difficulty:

simple

IMG_8380

ingredients for 2 people:

1/2 tuber of fennel
1/2 zucchini
1 red bell pepper
2 carrots
1 spring onion
2 tbsp. butter or oil for frying
ca. 200 ml vegetable stock or water
1 clove of garlic
(2 tbsp. cream cheese)
pinch oregano
pinch lemon grass
salt, pepper
frsh parsley

 

preparation:

Clean the vegetables and peel the carrots, remove core from bell pepper and chop everything into small pieces. Cut the spring onion in rings. Peel and chop the garlic. Heat up butter or oil in a pan. Sweat the bell pepper, fennel, carrots, garlic and spring onion just shortly without it turning brown. Add the stock. Leave it all to simmer for about 15 minutes. Stir occasionally. Remove from the stove and blend it.

Finally add salt, pepper, oregano, lemon grass (and some cream cheese) to taste. Serve with fresh parsley.

IMG_8382

tip: 

This sauce also works fine as soup. To give it more substance maybe add 1 or 2 (sweet) potatoes.

 

 

 

Enjoy!

(c) The Histamine Pirate

Advertisements

Easy cooking…

 

Spaghetti with feta and zucchini

 

preparation time:

ca. 15 minutes

 

difficulty:

simple

IMG_7704

ingredients for 2 people:

200g spelt spaghetti (or more or less, however much you like 😉 )
1 zucchini
1 egg(yolk)
1 tbsp. cream cheese
ca. 150g feta cheese
pinch of majoram
pinch of rosemary
pinch of oregano
pinch of curcuma

pepper

oil for frying, I used coconut oil

 

preparation:

 

Cook the spaghetti and strain them. Clean the zucchini and chop it. Heat up oil in a frying pan. Shortly fry the zucchini. Add spaghetti, egg(yolk), cream cheese and spices/herbs to the zucchini. Fry all of this until the egg is done, stir occasionally. Serve on a plate or in a bowl with feta cheese scattered on top. Add pepper to taste (I don’t use salt, because the feta is already quite salty).

 

Enjoy!

(c) The Histamine Pirate