Colorful spaghetti plate with creamy herbal mustard sauce
Time
Preparation time: 30 min.
Cooking or baking time: 20 min.
Total preparation time: 50 min.
A delicious dish, ideal for the summer, as you do not have to stand at the stove and cook for too long!
Ingredients (for 3-4 servings)
- 1 piece of ginger
- Basil, greed, mint, parsley
- 150 g cream cheese (natural)
- 300 g sour cream
- 3 tbsp olive oil
- 2 tablespoons mustard (spicy or medium hot)
- 1 tbsp lemon juice
- about 30 ml of cold water
- salt
- white pepper from the mill
- 300 g of spaghetti
- 2 carrots
- 2-3 small zucchini
- 500 g chicken slices
- a little clarified butter
- 1 tablespoon of sesame seeds
- 2 tbsp almond flakes
preparation
- Finely grate the ginger. Wash the herbs, shake dry and chop.
- For the sauce, stir cream cheese with sour cream, oil, mustard, lemon juice and water until smooth, then stir in the grated ginger and some of the chopped herbs and season with a little salt and pepper.
- Cook the spaghetti according to cooking instructions and drain.
- Wash and peel the carrots, wash the courgettes (do not peel!) And cut both into a vegetable spaghetti with a spiral cutter.
- Lightly saute the sesame seeds and almonds on a nonstick coated pan over a moderate heat.
- Season the chicken with pepper and salt and fry on the pan in the hot clarified butter.
- Spread the spaghetti, carrot and zucchini spaghetti on the plates, place the sliced on the plates and sprinkle over the remaining herbs, roasted sesame seeds and almond flakes.
In addition, the creamy herbal mustard sauce is served.
