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John zelahy
Pasta with paprika and tomato sauce with vegagehakt
Completely vega: wholegrain pasta with vegagehakt, paprika and tomato sauce.
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Ingredients
Directions
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Chop the onions and finely chop the garlic.
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Remove the stalk and the seeds from the peppers, cut in four and cut the flesh into thin strips of 2 cm long.
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Cook the pasta in 8 minutes until al dente.
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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.
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In the meantime, heat the oil in a frying pan and fry the vegage chop on high heat in 2 min. Crispy.
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Turn down the heat, add the tomato sauce and warm through. Season with pepper and salt.
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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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