Main courses

Spaghetti with green asparagus and cherry tomatoes in almond sauce

Name: Spaghetti with green asparagus and cherry tomatoes in almond sauce
Prep time: 30 min
Total time: 30 min
Yield: For 4 servings
Ingredients: 250 g green asparagus; 1 bunch of cherry tomatoes (approx. 25) or alternatively 30 g dried Rapunzel tomatoes; 4 tbs Rapunzel extra virgin olive oil; 1 pack spaghetti semola no. 5; Rapunzel sea salt, Atlantic; 1 large red onion (100 g chopped); 3 tbs Rapunzel white almond butter; 1 splash of pasta water; salt and pepper to taste; for decoration: leafs of basil or peppermint

Justina und Livi

30 Min.

For 4 servings

Vegan

Info

Perptime 30 Min.

Ingredients

Portions

250 g green asparagus
1 Dried tomatoes, halves
4 Olive oil extra virgin
1 Spaghetti semola, no.5
Sea salt with iodine
1 large red onion (100 g chopped)
3 White almond butter
1 splash of pasta water
salt and pepper to taste
for decoration: leafs of basil or peppermint

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Peel the lower third of the asparagus, cut it into pieces, and put it in the oven with some olive oil and cherry tomatoes. Roast at 180 degrees for about 20 minutes. Cook the spaghetti according to package instructions. Peel and chop the onion and soften in olive oil for 3 minutes. Add almond butter and some pasta water until creamy. Add a little more pasta water if needed. Add the asparagus and cherry tomatoes and season with salt and pepper. Mix with the noodles and garnish with basil or peppermint.

USED RAPUNZEL PRODUCTS

Spaghetti semola, no.5

White almond butter

Olive oil extra virgin

Dried tomatoes, halves