Creamy Spaghetti

Ingredients

2 onions, finely chopped

2 cloves of garlic, pressed

3 tbsp olive oil

1 can (350g) peas

150g sun-dried tomatoes in oil, sliced

200g fresh spinach

300g spaghetti

800ml water

125ml whipping cream

125g buffalo mozzarella

1 lemon, zested and juiced

To taste: freshly ground pepper and salt

Preparation

1. Heat the olive oil and sauté the onion for 4 minutes. Add the garlic and cook for another half minute.
2. Add the drained peas and sun-dried tomatoes and cook for 1 minute.
3. Add water and spaghetti and bring to a boil over high heat, until the spaghetti slides into the pot. Season everything with salt and pepper.
4. Place the spinach over the mixture and let everything cook for 2 minutes over high heat with the lid on the pot.
5. Then place the pot in the EcoStoof® for 30 minutes.
6. Season with lemon juice and lemon zest.
7. Serve in bowls or on plates with mozzarella slices and cream.