Spaghetti alle verdure

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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.
Гаряче повітря + зволожуюча пара 230°C протягом 27 хв | PowerPlus level 10

Поради

  • 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
Кількість Інгредієнт
1 tsp rosemary
300 g courgettes
Pepper
100 g Parmesan
400 ml vegetable bouillon
¼ tsp pepper
2 red onions
2 sweet peppers
50 ml olive oil
400 g spaghetti
100 g leeks
1 tbsp sambal oelek
1 tsp salt
1 tsp thyme
800 g plum tomatoes
200 g carrots
Salt

Оцінки клієнтів (1)