Filter
Reset
Sort ByRelevance
John zelahy
Pasta with paprika and tomato sauce with vegagehakt
Completely vega: wholegrain pasta with vegagehakt, paprika and tomato sauce.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
60 minMain dishneutral oil, large onion, garlic, Red pepper, ripe vine tomato, curry powder, split pea, winter carrot, thick leek, Greek yoghurt,indian pea soup
-
55 minMain disholive oil, garlic, unpolished rice, Italian spices, vegetable stock, yellow peppers, hazelnuts, raisins, bunch onions, sieved tomatoes,yellow pepper with sweet nut filling
-
10 minMain dishunroasted walnuts, lima canned beans, avocado, Caesar Dressing, lamb's lettuce, beetroot julienne,salad with avocado and lima beans
-
12 minMain dishSpelt Bread, tuna pieces in olive oil, fresh cream cheese with herbs, small sweet and sour pickles, grated beetroot, raw vegetables radish mix, traditional olive oil, apple cider vinegar, unroasted walnuts,tuna sandwich with beet salad
Nutrition
550Calories
Sodium27% DV640mg
Fat26% DV17g
Protein62% DV31g
Carbs19% DV58g
Fiber76% DV19g
Loved it