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Vegusto B2B
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| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
214: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 2 Servings
Pumpkin & Spaghetti:
1 small butternut pumpkin approx. 600 g
1-2 tbsp oil for brushing
130 g spaghetti
1.3 litres water, salted
Tomato sauce with pea protein mince:
20 g Pea protein [Order No: 308]
60 g No-Moo, Herb / Basil, diced [Order No: 401]
400 g canned tomato pieces
80 g water
2 g garlic powder, ½ tsp.
2 g paprika powder, ½ tsp.
16 g olive oil, 3 tbsp.
8 g aceto balsamico, 1 tbsp.
10 g xylitol or sugar, 1 tbsp [Order No: 303]
5 g yeast, 1 heaped tbsp [Order No: 401]
1 g cayenne pepper, ¼ tsp.
1 g rock salt, ½ tsp [Order No: 305]
15 g tomato paste, 1 tsp
70 g onions, chopped
Pepper from the mill
Cuisine: German (D;A;CH), Alpine hearty
Treat yourself with Vegusto: Recipe No. 214
Looks great and tastes great as well: Delicious oven squash stuffed with spaghetti and a protein-rich tomato sauce with chopped peas. Pure spaghetti pleasure!
Ingredients for 2 Servings
Pumpkin & Spaghetti:
1 small butternut pumpkin approx. 600 g
1-2 tbsp oil for brushing
130 g spaghetti
1.3 litres water, salted
Tomato sauce with pea protein mince:
20 g Pea protein [Order No: 308]
60 g No-Moo, Herb / Basil, diced [Order No: 401]
400 g canned tomato pieces
80 g water
2 g garlic powder, ½ tsp.
2 g paprika powder, ½ tsp.
16 g olive oil, 3 tbsp.
8 g aceto balsamico, 1 tbsp.
10 g xylitol or sugar, 1 tbsp [Order No: 303]
5 g yeast, 1 heaped tbsp [Order No: 401]
1 g cayenne pepper, ¼ tsp.
1 g rock salt, ½ tsp [Order No: 305]
15 g tomato paste, 1 tsp
70 g onions, chopped
Pepper from the mill
Preparation
For the tomato sauce, put all the ingredients in a pan and bring to the boil. Stir regularly until the No Moo, cheese alternative is completely dissolved.
Cover and simmer over a medium heat for 15 minutes until the onions are cooked.
Season the sauce with salt and pepper from the mill and keep warm.
Cook the spaghetti according to the instructions on the packet, draining the water just before serving.
Preheat the oven to 200 °C for the pumpkin.
Cut the pumpkin in half and slice the inside of the pumpkin in a grid-like pattern, 2 cm apart, without damaging the skin. This will make it easier to hollow out. Leave a 1.5 cm edge around the pumpkin when scooping.
Brush the hollowed pumpkin and the pumpkin pieces generously with the oil and place on a baking tray lined with baking paper.
Bake the pumpkin for 15-20 minutes with circulating air.
Once the pumpkin halves are cooked, fill them with the spaghetti and serve with the tomato sauce.
