Vegetable bolognese with fork spaghetti (Diäko day 6 main course)

Name: Vegetable bolognese with fork spaghetti (Diäko day 6 main course)
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 75 g Fork spaghetti; 7-10 Tbsp Salt; 1/2 TEASPOON Margarine; 20 g Onion cubes; 80 g Carrot cubes; 30 g Courgette cubes; 10 g Tomato paste; 50 g diced tomatoes (tin); 1 TEASPOON sauce thickener; 7-10 Tbsp Sweet peppers; 1 TEASPOON Parsley in strips; 7-10 Tbsp Parsley leaves

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

75 g Fork spaghetti
7-10 Tbsp Salt
1/2 TEASPOON Margarine
20 g Onion cubes
80 g Carrot cubes
30 g Courgette cubes
10 g Tomato paste
50 g diced tomatoes (tin)
1 TEASPOON sauce thickener
7-10 Tbsp Sweet peppers
1 TEASPOON Parsley in strips
7-10 Tbsp Parsley leaves

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Melt margarine in a pan. First sauté the vegetable cubes for 2-3 minutes, then stir in the tomato paste and sauté.
2
Deglaze with 1/8 litre water, bring to the boil and add the tomatoes. Simmer sauce for 3-4 minutes and thicken with sauce thickener. Season sauce with salt, pepper and paprika. Drain the pasta and serve with the sauce.
3
Sprinkle with parsley strips and garnish with leaves.