John Myers
Contents
show
Ingredients
- 500 g Tagliatelle
- 500 g Shredded
- 1 Onion
- 1 Red Bell pepper
- 1 Zucchini
- 250 g Mushrooms
- 2 Garlic cloves
- 1 L Vegetable broth
- 1 can Pizza tomatoes
- 2 tbsp Tomato paste
- Salt
- Pepper
- Hot paprika powder
- Chili powder
- Dried basil
- Dried oregano
- Dried thyme
- Plant cream
Instructions
- Cook the pasta in salted water until al dente.
- Peel the onions and garlic cloves, dice them finely and sauté them in the vegetable cream until translucent, add the sliced meat, fry, pour the vegetable stock, season with the spices and herbs and simmer gently in a closed pot for approx. 45 minutes.
- Clean, dice the peppers and put them in a saucepan with a little vegetable cream, cut the spring onions into rings, dice the zucchini and slice the mushrooms and sauté everything with the diced paprika.
- Stir the pizza tomatoes and tomato paste into the gechnetzelt, add the braised vegetables, simmer for another 2-3 minutes and serve with the ribbon noodles.
Nutrition
Serving: 100gCalories: 115kcalCarbohydrates: 20.4gProtein: 4.5gFat: 1.5g
