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Vegetarian spaghetti

This dish is made with NoMince Rulgehackt from De Vegetarische Slager.For 10 people.

Ingredients

2Red onions
2Red bell peppers
1Eggplant
20gOlive oil
1Zucchini
150gvegan cheese
50gRocket
50gwatercress
Salt to taste
600gKnorr Collezione Italiana Tomato Pronto Napoletana
8gKnorr Primerba Garlic
700gKnorr Collezione Italiana spaghetti
500gNoMince Minced
Olive oil

Preparation

  1. Dice the red onion together with the bell pepper, zucchini, and eggplant.
  2. Sauté the chopped vegetables together with the garlic in the oil.
  3. Add the tomato sauce and gently bring to a boil.
  4. Brown the vegan mince in a little oil and add it to the sauce.

  1. Cook the spaghetti al dente in water with a little salt.
  2. Drain the spaghetti and season with some salt, pepper, and olive oil.

  1. Pick the watercress and mix it with the arugula.

  1. Divide the spaghetti over the plates and spoon the sauce alongside.
  2. Finish with some salad and finally grate some vegan cheese on top.