Spaghetti in Ginger and Peach Sauce
500 g / 1.1 lbs. spaghetti
2 small onions
2 cloves of garlic
1 small piece of fresh ginger about 2 cm / 1/2 inches long
1 can of peaches (about 400 g or 1 lbs.)
2 tablespoon of canola oil or vegan soy butter for frying
200g / 7 oz. of soy cream cheese
2 tablespoon ground basil
salt & pepper to taste
1) Prepare spaghetti according to package instructions.
2) Peel onions, garlic and ginger and cut into small pieces. Dice tomatoes.
3) Heat oil (or soy butter) in pan and fry onions and garlic until translucent. Add drained peaches and diced tomatoes. Cover pan and let contents simmer for a few minutes over low heat. Stir soy cream cheese in and season to taste with salt and pepper. Let simmer for another five minutes.
4) Stir 4 tablespoon of the water in which you cooked the noodles into sauce. Pour sauce over spaghetti and garnish with basil.