Spaghetti alle verdure

  •  Download PDF

Preparation

800 g plum tomatoes, chopped
400 ml vegetable bouillon
1 tbsp sambal oelek
1 tsp salt
¼ tsp pepper, black
1 tsp rosemary
1 tsp thyme
Mix all the ingredients for the sauce together and purée.
200 g carrots
2 sweet peppers
2 red onions
300 g courgettes
100 g leeks
50 ml olive oil
100 g Parmesan, grated
Salt
Pepper
Wash the vegetables. Peel the carrots and cut, along with the onions, into small cubes. Cut the sweet peppers and courgettes into medium-sized cubes. Stir in the Parmesan, drizzle over the olive oil and season with salt and pepper.
Finely slice the leeks.
400 g spaghetti, no. 5 or finer
Pour half of the sauce into the porcelain dish, cover with the leeks. Then layer the spaghetti on top. Cover with the remaining sauce. Move the spaghetti around in the sauce until completely coated.
Top with the vegetables. Put the dish on to the hardened glass dish in the cold cooking space. Cook.
Hot air + steaming 230°C for 27 Mins | PowerPlus level 10

Tips

  • After cooking, the spaghetti is al dente. Cook for longer or shorter if you prefer.
  • This dish can also be prepared using a delayed start.
  • The Parmesan can alternatively be added when the dish is served.
  • Hardened glass dish
  • Porcelain dish ⅔ GN
Quantity Ingredient
100 g leeks
¼ tsp pepper
1 tbsp sambal oelek
100 g Parmesan
Salt
300 g courgettes
400 g spaghetti
2 red onions
50 ml olive oil
800 g plum tomatoes
1 tsp salt
1 tsp thyme
2 sweet peppers
1 tsp rosemary
200 g carrots
400 ml vegetable bouillon
Pepper

Customer reviews (1)

  • Christine H.

    Customer review in German

    Spaghetti al la verdura

    5 January 2020

    schmeckt lecker

    Translate text