Fusilli met smac

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(2 personen)

150 gr fusilli verdi (Grand'Italia)
1 ui
1/2 rode paprika
3 eetlepels (olijf)olie
1 blikje smac (200 gr, Unox)
1 zakje mix voor Italiaanse champignonroomsaus (Maggi)
1 blikje asperges (250 gr, Key brand)

Kook de fusilli in een pan volgens de gebruiksaanwijzing.
Pel de ui en snipper hem fijn.
Maak de paprika schoon, was hem en snijd hem in blokjes.
Verhit in een braadpan de olie en bak daarin de ui en paprika ± 2
minuten zachtjes.
Snijd de smac in kleine blokjes, voeg ze toe en bak ze ± 2 minuten
mee.
Roer er van het vuur af 4 dl koud water en de sausmix door.
Breng de saus zachtjes aan de kook en roer af en toe.
Laat intussen de asperges in een zeef uitlekken, snijd ze in stukjes en roer ze
door de saus.
Verwarm de saus nogmaals zachtjes.
Schep de fusilli op 2 borden en schenk de saus erover.
Serveer met wortelrauwkost.