Of course, that's no comparison to homemade fresh pasta. It will always be with me, but not on a daily basis because of the effort, but rather on the weekend, when I find time and leisure for it.
And although I actually, as already mentioned several times, rather as the potato knife is, I'm starting to enjoy pasta dishes. The mix makes it easy.
And since I discovered the small poultry farm stand opposite my house, I also buy (relatively) with good conscience poultry there. Without antibiotics, according to the saleswoman. For free-range. And you can taste it too - nothing comes in, no watery meat, but something with its own taste. And I do not need to mention how tender it is.
Spaghetti with cabbage and turkey
for 2 servings
160 g (whole wheat) spaghetti
1 piece of turkey breast fillet, approx. 250 g
1 yellow pepper
1/2 bunch of spring onions
1/2 pointed cabbage
1/2 Tl homemade brewing powder without salt
salt , Pepper
Cook spaghetti bite-dry according to package instructions.
Meanwhile, cut the turkey breast into strips.
Clean and wash the peppers and cut into thin strips as well. Clean the spring onion and cut into rings.
Remove the cabbage from the cabbage, quarter the cabbage and cut into strips.
Heat some oil in a deep frying pan. Add the turkey breast and fry it all around. Remove from the pan, season with salt and pepper.
Fry the paprika, spring onions and cabbage all around in the frying fat.
Dust with the powder, salt and pepper and add about 100 ml of water .
Stew the vegetables open for about 5 minutes.
Put the turkey back into the pan and cook with the vegetables for another 5 minutes, maybe add some water.
Put the drained noodles in the pan, mix everything well and let it heat again, season with soy sauce at will and then serve immediately.