- 50 g whole-wheat spaghetti
- 60 g wild boar sausage
- 4 green asparagus spears
- 40 g Almette yogurt/cream cheese
- 60 g Greek yogurt
- 1 clove of garlic
- 1 teaspoon of olive oil (5g)
- 10 g Parmesan cheese
- A pinch of salt and pepper
- Optional: dill
Cook the spaghetti al dente according to the package instructions. Reserve a few tablespoons of the cooking water. Cut the asparagus into smaller pieces, snapping off the tough ends first. Slice the wild boar sausage thinly and sauté in a pan with olive oil for about 3 minutes. Add the minced garlic and asparagus. Sauté for another 4–5 minutes, until the asparagus softens slightly but remains crisp. In a bowl, mix the Almette and Greek yogurt together, then season with salt and pepper. Add the cooked pasta and the sauce to the pan. Pour in 2–3 tablespoons of the pasta cooking water and stir thoroughly over low heat until the sauce becomes creamy. Transfer to a plate and sprinkle with grated Parmesan and, if desired, dill.
Enjoy your meal!
