Spaghetti ester with vegetable sauce

Name: Spaghetti ester with vegetable sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 2 red peppers; 2 (approx. 400 g) Leek sticks (leek); 2 Garlic cloves; 400 g Spaghetti; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1 TABLESPOON dried thyme; 1 TABLESPOON Flour; 1 package (500 g) strained tomatoes; 150 ml Vegetable broth (instant); 100 g Whipped cream; 2 TABLESPOONS Tomato Ketchup; 7-10 Tbsp freshly ground white pepper; 1 pinch Sugar; 7-10 Tbsp Sweet peppers; 2 discs (30 g each) cooked ham; 7-10 Tbsp Thyme

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
2 red peppers
2 (approx. 400 g) Leek sticks (leek)
2 Garlic cloves
400 g Spaghetti
7-10 Tbsp Salt
2 TABLESPOONS Oil
1 TABLESPOON dried thyme
1 TABLESPOON Flour
1 package (500 g) strained tomatoes
150 ml Vegetable broth (instant)
100 g Whipped cream
2 TABLESPOONS Tomato Ketchup
7-10 Tbsp freshly ground white pepper
1 pinch Sugar
7-10 Tbsp Sweet peppers
2 discs (30 g each) cooked ham
7-10 Tbsp Thyme

Directions

1
Peel and finely chop the onion. Clean and wash the peppers and leek. Dice paprika, cut leek into rings. Peel garlic and chop finely. Cook spaghetti in boiling salted water for about 10 minutes. In the meantime heat oil in a large pan. Brown onion, bell pepper, garlic and leek in it, add thyme and stew at low heat for about 5 minutes.
2
Put a tablespoon of vegetables aside. Dust the rest of the vegetables with flour, sweat them and add tomatoes, stock and cream, stirring constantly. Bring to the boil and season with ketchup, salt, pepper, sugar and paprika. Cut ham into fine strips. Drain the pasta and quench. Arrange on a plate with sauce and ham and serve. Garnish with thyme as desired