Vegan Paprika Spaghetti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 50 g tomato (s), dried in oil
- 2 pepper (s), roasted pickled
- 30 g almonds, round
- 13 g yeast flakes
- 0.5 ½ chilli pepper (s)
- 1 clove garlic
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper
- 1 dash olive oil
- 100 ml water
- 400 g spahetti
Print Recipe
Pin Recipe Instructions
- Put the dried tomatoes, a roasted bell pepper, the ground almonds, yeast flakes, chilli, garlic clove, salt, pepper, a dash of olive oil and the water in a container and mix. I do this with a hand blender, but any other blender works as well.
- Chop the second roasted pepper and set aside.
- Cook the spaghetti al dente. Before pouring off, remove 100 ml (small soup ladle) pasta water and mix with the already mixed sauce.
- Put the pasta back in the saucepan and mix well with the chopped paprika and the sauce.
- For 2 - 3 hungry eaters.
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