Mediterranean Vegetable Sugo with Spaghetti
Pastes
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
This Thermomix® recipe for Mediterranean Vegetable Sugo with Spaghetti is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This colorful vegetable sugo with spaghetti is an absolute highlight of Mediterranean cuisine! I love how the sweetness of the zucchini and peppers harmonizes with the slightly tart fennel. The capers and olives give the dish a great flavor. Quickly prepared and perfect for a relaxed evening. If you like, you can add some fresh garlic. A dash of balsamic cream rounds off the dish perfectly. Ideal for vegans and vegetarians, but meat lovers will also be delighted! The pine nuts provide a nice crunch.
Ingredients (20 ingredients)
-
1 piece green Zucchini
-
1 piece yellow Zucchini
-
1 piece red Pepper
-
1 Knolle Fennel
-
1 piece Onion
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400 g Spaghetti
-
100 g Salt
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1 tbsp Capers
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50 g black Olives (pitted)
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0.5 tsp Chili powder
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1 tsp Sea salt
-
1 tsp Paprika sweet
-
1 tsp dried Basil
-
1 tsp dried Parsley
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0.5 tsp black Pepper (ground)
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1 Glas Pasta sauce Pomodoro
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30 g Pine nuts
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1 etwas vegan Parmesan alternative
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1 etwas Balsamic Cream
-
30 g Arugula
Preparation (10 steps)
Prepare vegetables
Wash zucchini (green and yellow), peppers and fennel and cut into bite-sized pieces. Peel and quarter the onion.
Chop onion
Put the onion in the mixing bowl and chop for 3 sec./speed 5. Use the spatula to push down.
Sauté onion
Add 3 tbsp oil to the mixing bowl and sauté the onion for 3 min./120°C/speed 1.
Add vegetables and sauté
Add the prepared vegetables (zucchini, peppers, fennel) to the mixing bowl and sauté for 5 min./120°C/speed 1.
Prepare tomatoes, capers and olives
Put chopped tomatoes, capers and olives in the mixing bowl and chop for 3 sec./speed 4.
Add spice mixture
Add the chopped tomatoes, capers and olives, pasta sauce Pomodoro, chili powder, sea salt, paprika sweet, dried basil, dried parsley and black pepper to the mixing bowl and simmer for 5 min./100°C/Reverse speed speed 1.
Season
Season the sugo with the remaining spice mixture and add a little salt if necessary. 1 min./100°C/Reverse speed speed 1.
Cook spaghetti
Meanwhile, cook the spaghetti according to the package instructions in a separate pot with salted water.
Mix spaghetti and sugo
Add the drained spaghetti to the sugo in the mixing bowl and mix for 2 min./100°C/Reverse speed speed 1.
Arrange and Serve
Arrange the spaghetti with the vegetable sugo on plates. Garnish with pine nuts, vegan parmesan alternative, balsamic cream and arugula and serve.
Finished cooking? Great! 🎉
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Created by
Anna Köhler
4
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Celery
- Mustard
- Sesame seeds
- Nuts
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