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Dave Sandel
Spaghetti with tomato-aubergine sauce
A tasty Italian recipe. The vegetarian main course contains the following ingredients: spaghetti (wholegrain), olive oil, vegetarian balls (a 210 g), garlic (squeezed), aubergine (in long thin strips), sieved tomatoes (500 ml), fresh parsley ((bag of 30) g) and finely chopped).
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Ingredients
Directions
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Cook the spaghetti al dente according to the instructions on the package.
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Heat the olive oil in a large frying pan with non-stick coating and bake the balls for 4-5 minutes.
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Spoon the garlic through and cook for 1 minute without coloring.
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Scoop the aubergine bars through and bake for 5 minutes.
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Add the sifted tomatoes and warm the sauce for another 5 minutes.
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Drain the spaghetti and scoop through the sauce.
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Season the spaghetti with salt and (freshly ground) pepper.
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Sprinkle the parsley over it and serve immediately.
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Tasty with grated cheese..
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Nutrition
525Calories
Sodium2% DV37mg
Fat28% DV18g
Protein62% DV31g
Carbs21% DV62g
Fiber40% DV10g
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