Gluten-free spaghetti

2 servings

40 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 376
• Proteins: 27g
• Fats: 1.4g
• Carbohydrates: 60.9g

Ingredients

• Funchoza: 100 g
• Soy mince: 100 g
• Sweet pepper: 1 pc
• Tomatoes in their own juice: 150 g
• Olive oil: to taste
• Onion: 0.5 head
• Garlic: 2 clove
• Salt: to taste
• Ground black pepper: to taste
• Basil: to taste
• Parsley: to taste
• Curry: to taste

Cooking steps

1. Soak the soy mince in salted hot water for 10-15 minutes and add curry, paprika, and pepper. Mix well. Once the mince absorbs the moisture, drain the excess water.

   Required ingredients:

   • Soy mince: 100 g
   • Curry:  to taste
   • Ground black pepper:  to taste

2. Finely chop the onion and garlic, and sauté in olive oil for about 3-5 minutes.

   Required ingredients:

   • Onion: 0.5 head
   • Garlic: 2 cloves
   • Olive oil:  to taste

3. Cut the pepper into cubes. Add the minced meat to the onion and garlic and fry for about 5 minutes. Then add the pepper cubes and mix.

   Required ingredients:

   • Sweet pepper: 1 piece
   • Soy mince: 100 g

4. Chop the tomatoes in their own juice in a blender and add to the minced meat, season with salt, pepper, oregano, and basil, and simmer for another 15-20 minutes. Boil the spaghetti 5-10 minutes before the sauce is ready.

   Required ingredients:

   • Tomatoes in their own juice: 150 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Basil:  to taste

5. Mix the sauce with the spaghetti and add chopped parsley.

   Required ingredients:

   • Funchoza: 100 g
   • Parsley:  to taste