Pestonudeln mit Spinat

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Zutaten

4 Portionen

400 g
1
10
100 g Spaghetti (whole wheat)
Blumenkohl
Sonnengetrocknete Tomaten
Peas (frozen) 200 ml
1 TL
1/2 TL
50 g
4 cloves Creme (or oat) fraiche
Paprikapulver
Chili flakes
Parmesan (optional)
Knoblauch

Vorbereitung

10 min

1. Knoblauch fein hacken
2. Cut cauliflower into small florets, then into quarters
3. Getrocknete Tomaten in kleine Streifen schneiden

Kochen

20 min

Nudeln kochen

~10 Min

In the meantime, sauté cauliflower

medium/high heat ~8 min, check with a fork if the cauliflower is already slightly softened, if not, give it another 2 minutes

Add garlic, sundried tomatoes, paprika powder and chili flakes

stir, season with salt and pepper to taste ~3 min

Add the creme fraiche and peas

stir ~5 min, test with a fork again if cauliflower is done

Add the spaghetti

umrühren ~2 Min

Serve with parmesan on top.