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Hello, our dear friends! Today we are making a tasteful and scrumptious dish! Spaghetti with topped with a rich pepper soy cream: it is an easy, healthy, yummy and beautiful dish that will impress the whole family, even the ,meat lovers. Soy cream is a staple in my house. It is healthier and lighter than the whipped cream and offers the same creamy result. So I always prefer this kind of cream. This recipe is so delicious that you will not need cheese to enhance the flavor! I used vegetable spaghetti from Yoleni’s online delicatessen for an extra veggie flavour. You should try to make this and I am sure that you will love it!
Have a lovely day!
Ingredients (serves 2):
350 gr. Spanelli vegetable spaghetti
250 gr. peppers (red, orange, yellow), finely chopped
3 small scallions, finely chopped
1 Tbsp Driskas garlic pulp with olive oil
2 Tbsp parsley, finely chopped
4 Tbsp «My olive oil» extra virgin olive oil
200 ml soy cream
2 Tbsp (15 gr.) unsalted Aegina pistachios PDO, coarsely chopped
Cretan Herbs green peppercorn +sweet paprika (to taste)
Threpsi sea salt in flakes
In a saucepan place peppers, scallions and 1/2 glass of water. Cook over medium heat until veggies are soft. When almost done, add garlic pulp, olive oil, parsley, olive oil and allow to cook for 1 more minute. Then place all these ingredients in a blender and pulse until creamy. Transfer this pepper cream back to the saucepan and season with salt, pepper and paprika. Add soy cream and allow to cook for a few minutes. In the meantime cook spaghetti according to package instructions. Mix cooked pasta with the sauce until well combined. Top with pistachios, extra parsley and a dash of sweet paprika. Enjoy!