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🍝 Creamy Spaghetti with Peas and Mint

644 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 500 g spaghetti
• salt
• 2 tbsp olive oil
• 250 g peas (frozen)
• pepper (from the mill)
• 4 tbsp dry white wine
• 100 ml vegetable broth
• 2 sprigs peppermint
• 125 g whipping cream (min. 30% fat)
• 2 tbsp lemon juice
• 1 pinch sugar
• mint (for garnish)

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Finely chop the shallot and the garlic.
3. 3. Bring plenty of water to a boil and salt it generously.
4. 4. Cook the spaghetti in the salted water until al dente (firm to the bite).
5. 5. Heat oil in a large pan.
6. 6. Sauté the chopped shallot and garlic in the hot oil until translucent, but not brown.
7. 7. Add the peas to the pan and sauté them briefly.
8. 8. Season the mixture with salt and pepper.
9. 9. Deglaze the mixture with wine and let the liquid reduce.
10. 10. Pour in the vegetable broth.
11. 11. Simmer the sauce covered for 3 to 4 minutes.
12. 12. Wash the mint under running water.
13. 13. Pat the mint dry with a kitchen towel.
14. 14. Finely chop the mint.
15. 15. Stir the cream into the pea mixture.
16. 16. Season the sauce with lemon juice and a pinch of sugar.
17. 17. Fold the chopped mint into the sauce.
18. 18. Drain the spaghetti.
19. 19. Let the pasta drain for a short moment.
20. 20. Mix the spaghetti with the pea sauce.
21. 21. Warm the serving plates.
22. 22. Plate the pasta on the warmed plates.
23. 23. Grind fresh pepper over the dish.
24. 24. Garnish the dish with fresh mint leaves.
25. 25. Serve the pasta immediately.

Nutrition per serving

• kcal: 644
• Protein: 21 g · Fett/Fat: 17 g · Carbs: 99 g