Pasta with Rosemary Sauce and Bratwurst

Pasta with Rosemary Sauce and Bratwurst
For 4 servings

4 Bratwursts
500g spelt pasta
1 onion, sliced thinly
2 cloves garlic, sliced thinly
½ red chilli, sliced thinly
1 glass of white wine
1 sprig of fresh rosemary, leaves only
¾ L vegetable stock
250 ml (soy) cream
Grated zest of 1 lemon
500g mushrooms, different kinds
1 bunch green asparagus
300g spinach
5 tbsp pumpkin seeds, toasted
pepper and salt
oil for frying

Cook the pasta. Slice the onion, garlic and chilli finely and sauté in a large pan. Deglaze the pan by adding the white wine. Add the rosemary leaves, vegetable stock and cream and simmer for ten minutes. Add lemon zest, a pinch of salt, chilli (optional) and lemon juice. Brown the Bratwursts and cut in 1cm slices. Cut the asparagus into 2cm pieces and sauté for two minutes. Add the mushrooms and season to taste with salt and pepper. Add the spinach to the sauce and combine all ingredients. Serve with a sprinkle of pumpkin seeds.