Wanna know a nice combination of parsley and pasta? Make this Creamy Green Spaghetti! With additional of sour cream, butter and cheese, you can have the creamy goodness that you won't forget.
Ingredients
0.5 EA yellow onion
1 CLOVE garlic
3.5 OZ / 100 G parsley
5.5 OZ / 150 G sour cream
1 TSP salt
0.5 TSP pepper
9 OZ / 250 ML vegetable stock
1 OZ / 25 G butter
53 OZ / 1.5 L water
10.5 OZ / 300 G spaghetti pasta
2 OZ / 50 G parmesan cheese
Directions
Peel your onion and garlic. Add your onion, garlic clove, parsley, sour cream, salt, pepper and vegetable stock to the mixing bowl. Blend everything with the measuring cup inserted for 45 seconds / speed 8. Scrape down the sides.
Add the butter to the mixing bowl. Cook the sauce with the measuring cup removed for 10 minutes / 250°F|120°C / speed 3. Once the sauce is cooked, remove it from the bowl and reserve. Clean the bowl out well.
Pour the water into the mixing bowl along with a little more salt. Heat the water with the measuring cup inserted for 5 minutes / 265°F|130°C / speed 1 / stir.
Add the spaghetti through the hole in the lid. Cook your pasta in sauté mode for 10 minutes / 250°F|120°C.
TIP: If necessary, break the pasta a little so it fits in the bowl.
Strain pasta using the simmering basket, make sure you save 4 OZ / 120 ML of the cooking water to loosen the sauce up. Return the pasta to the bowl, then pour the green sauce, the reserved pasta water and parmesan cheese. Mix for 2 minutes / 212°F|100°C / speed 1 / stir.
Serve the green creamy pasta with a little bit of chopped parsley on top. Enjoy your dish!
Recipe Note
TIP:
If you want to make the sauce a little spicy, you can add 1/2 green jalapeno pepper in step 2.
