Vegetarian

Spaghetti with Veggie Tomato Sauce

Vegetarian
Pasta
Portions2 peopleChangeTiming 32 minsView
Ingredients12 IngredientsViewSwitzerland82 % localView
  • 2  grams basil
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  • 150  grams champignons
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  • 0.5  teaspoon dried oregano
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  • 1  teaspoon dried thyme
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  • 2  fresh onions
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  • 1  leek
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  • 50  grams mountain cheese
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    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 2  tablespoons olive oil
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  • 1.25  teaspoons salt
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  • 200  grams spaghetti
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  • 300  millilitres tomato sauce
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  • 1  yellow pepper
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Wash 1 yellow pepper, remove seeds and slice into strips of around 1 by 3 cm
Wash 1 leek, cut off the root and leaves and chop it into pieces of around 2 cm
Peel 2 fresh onions and finely dice
Add 2 tablespoons olive oil to a medium-sized saucepan and heat-up on medium heat until hot
Add chopped leek and onion dice to saucepan and sauté for around 3 minutes until golden brown
Cut 150 grams champignons into thin slices
Add pepper slices, champignon slices and 300 millilitres tomato sauce to the saucepan and bring to the boil over medium heat
Season the sauce with 0.25 teaspoon salt, 0.5 teaspoon dried oregano and 1 teaspoon dried thyme
Reduce heat and keep the sauce warm on lowest heat
Add water to an empty large saucepan and bring to the boil over high heat
Add 1 teaspoon salt and 200 grams spaghetti to the boiling water and cook for 10 minutes (or according to package instructions)
Wash 2 grams basil and grate 50 grams mountain cheese
Drain spaghetti with a colander, add to the sauce and mix until well combined
Sprinkle the grated cheese and the basil over the spaghetti and serve on plates
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Spaghetti with Veggie Tomato Sauce

Tomato Recipes

Spaghetti, mushrooms, onions and tomato sauce served on a white plate
Timing 32 mins
Portions2 people
Ingredients12 Ingredients

Ingredients

  • 2  grams basil
  • 150  grams champignons
  • 0.5  teaspoon dried oregano
  • 1  teaspoon dried thyme
  • 2  fresh onions
  • 1  leek
  • 50  grams mountain cheese
  • 2  tablespoons olive oil
  • 1.25  teaspoons salt
  • 200  grams spaghetti
  • 300  millilitres tomato sauce
  • 1  yellow pepper

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Tools

  • 1 large saucepan
  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife
  • 1 grater
  • 1 colander

Spaghetti with Veggie Tomato Sauce

Tomato Recipes

Instructions

Wash 1 yellow pepper, remove seeds and slice into strips of around 1 by 3 cm
Wash 1 leek, cut off the root and leaves and chop it into pieces of around 2 cm
Peel 2 fresh onions and finely dice
Add 2 tablespoons olive oil to a medium-sized saucepan and heat-up on medium heat until hot
Add chopped leek and onion dice to saucepan and sauté for around 3 minutes until golden brown
Cut 150 grams champignons into thin slices
Add pepper slices, champignon slices and 300 millilitres tomato sauce to the saucepan and bring to the boil over medium heat
Season the sauce with 0.25 teaspoon salt, 0.5 teaspoon dried oregano and 1 teaspoon dried thyme
Reduce heat and keep the sauce warm on lowest heat
Add water to an empty large saucepan and bring to the boil over high heat
Add 1 teaspoon salt and 200 grams spaghetti to the boiling water and cook for 10 minutes (or according to package instructions)
Wash 2 grams basil and grate 50 grams mountain cheese
Drain spaghetti with a colander, add to the sauce and mix until well combined
Sprinkle the grated cheese and the basil over the spaghetti and serve on plates