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.
Aire caliente con inyección de vapor 230 °C durante 27 Min. | Nivel PowerPlus 10
Consejos
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.
Información complementaria
Creado el
25/6/24