Gluten-free spaghetti
2 servings
40 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories376kcal
Proteins27grams
Fats1.4grams
Carbohydrates60.9grams
Bell pepper
1
pc
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 powder
to taste
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.
- Soy mince (textured soy protein): 100 g
- Curry powder: to taste
- Ground black pepper: to taste
2
Finely chop the onion and garlic, and sauté in olive oil for about 3-5 minutes.
- 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.
- Bell pepper: 1 piece
- Soy mince (textured soy protein): 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.
- 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.
- Glass (cellophane) noodles: 100 g
- Parsley: to taste
