Ingredients

250 g noodles (spiral noodles)
250 g salad cream (Miracel Whip) Balance
200 g meat sausage or 4 Vienna sausages
200 g cheese (Gouda, Edam)
2 handfuls of peas, frozen
6 gherkins,
gherkin liquid
2 tomatoes,
1 tbsp firm ketchup
1 tsp mustard
salt and pepper
1/2 tsp paprika powder, sweet

preparation

Cook the noodles until al dente, throw in the frozen peas about 3 minutes before the end of the cooking time. Drain together and shock in cold water.

In a large bowl, stir together the Miracel Whip, ketchup, mustard, paprika, salt and pepper and add a little of the pickle water from the pickles until it has the consistency of buttermilk. It’s important to have more liquid at the beginning because the pasta will still absorb a lot.

Add the chopped sausage, diced cheese, diced tomatoes and sliced ​​pickles and the cooled pasta-pea mixture to the Miracel Whip, stir and refrigerate for at least 3 hours. Preferably overnight, then it tastes best.

The liquid is then absorbed and the consistency is optimal.