Pasta with paprika and tomato sauce with vegagehakt

Name: pasta with paprika and tomato sauce with vegagehakt
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 onion; 2 toe garlic; 1 bag paprika mix; 250 g wholegrain penne; 3 el traditional olive oil; 2 tl ground fennel seed; 350 g vega finely chopped; 690 g passata di pomodoro; 75 g arugula

Completely vega: wholegrain pasta with vegagehakt, paprika and tomato sauce.

Ingredients

Directions

Chop the onions and finely chop the garlic.
Remove the stalk and the seeds from the peppers, cut in four and cut the flesh into thin strips of 2 cm long.
Cook the pasta in 8 minutes until al dente.
Heat the oil in a frying pan and fry the onion with garlic for 3 minutes. Add the pepper and fennel seed and stir fry for another 3 minutes. Season with salt and pepper.
In the meantime, heat the oil in a frying pan and fry the vegage chop on high heat in 2 min. Crispy.
Turn down the heat, add the tomato sauce and warm through. Season with pepper and salt.
Drain the pasta and pour in the pepper mixture and half of the rocket. Divide the plates and scoop the sauce. Garnish with the rest of the arugula.

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Nutrition

550Calories

Sodium27% DV640mg

Fat26% DV17g

Protein62% DV31g

Carbs19% DV58g

Fiber76% DV19g

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