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Spelt spaghetti with mushrooms bolognese
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
718
Calories
64 g
Carbohydrates
26 g
Protein
36 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | 1 ¼ (75 g) |
 | Olive oil | 1 ½ Teaspoon |
 | Onion (fresh) | ½ (50 g) |
 | Water, tap water | 25 ml |
 | Salt, table salt, sea salt | 3 Pinch(s) |
 | Pepper (black) | 3 Pinch(s) |
 | Parsley (fresh) | 15 g |
 | Pumpkin seeds (dried) | 1 ½ Teaspoon |
 | Lemon zest (fresh) | ½ Tablespoon |
 | Mushrooms Mushrooms (fresh) | 125 g |
 | Tomato pieces, chopped tomatoes (canned) | 100 g |
 | Spelt wholemeal spaghetti (raw) | 75 g |
 | Chili pepper, hot pepper (fresh) | ½ (2 g) |
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Preparation:
Step 1:
Peel and finely dice the carrots and onion. Pepper wash well, cut in half and chop very finely. Mushrooms very well wash and remove excess dirt and chop into small cubes.
Step 2:
Heat the olive oil in a frying pan and fry the carrots, onion and pepper for about 3 minutes over medium heat. Then add the mushrooms and fry them for about 5 minutes, stirring constantly. Pepper and salt to taste. Deglaze with 25 ml of water and the tomato pieces and cook the bolognese over low heat for about 10 to 15 minutes, stirring regularly.
Step 3:
In the meantime, cook the spelt spaghetti according to package instructions in a pot of boiling salted water until al dente. Wash the parsley, shake dry and chop finely. Also coarsely chop the pumpkin seeds and mix everything together with the lemon zest and parsley in a small bowl.
Step 4:
Now drain the spaghetti into a sieve, reserving about 25 ml of salted water. Now add the salted water together with the spelt spaghetti to the bolognese and bring to the boil again briefly. Now season again with salt and pepper, put in a plate and enjoy.
Macronutrient distribution:
The recipe Spelt spaghetti with mushrooms bolognese is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Pot
Sieve
Stove
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