Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g sprouts (mun sprouts)
- 1 red pepper (s)
- 1 zucchini
- 1 onion (s)
- 1 tablespoon tomato sauce
- 2 handfuls cashew nuts
- 5 tablespoon soy sauce
- 1 tablespoon chili paste (chili garlic, alternatively chili powder and garlic)
- pepper
- salt
- Paprika powder, hot pink
- Cayenne pepper
- 300 g spahetti
Print Recipe
Pin Recipe Instructions
- Boil the spaghetti, toast the cashew nuts in a pan without oil or fat.
- Dice the zucchini, peppers and onion, fry. When they are half done, add the mung sprouts, mix in well and deglaze with plenty of soy sauce and chilli garlic paste as well as the tomato sauce. Mix well, season to taste every now and then with salt, pepper, cayenne pepper, paprika.
- When the spaghetti is ready, quench it well and then mix it with the finished vegetables, then add the roasted cashew nuts.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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