Ingredients for 3 – 4 servings:
- 7 tomatoes (optimally plum tomatoes)
- 250 g brown mushrooms
- 2 onions
- 5 cloves of garlic
- 1 red pepper (rather small)
- 2 yellow peppers (rather small)
- 250 g Simple tomato paste
- 600ml Cashew milk
- 500g Whole grain rice spaghetti
- 2 Tea spoons Dried oregano
- 1 teaspoon Dried thyme
- 2 tbsp fresh basil
- 1 teaspoon chopped rosemary
- 1 pinch Mild chili powder
- 1/3 tsp fresh mill pepper
- 2 Tea spoons Salt
- 2 tbsp maple syrup
- 25g ground almonds (can be omitted for fat reduction)
Preparation:
Bring 1 liter of water to the boil, lightly score the top of the tomatoes in a cross pattern and dip each one into the boiling water for a few seconds. Immediately place on a cloth and peel. Then quarter it, remove the inside and cut the meat part of the walls into cubes of max. 1 cm in size.
Roughly clean the mushrooms, shorten the stems at the cut and also dice the mushrooms into small pieces. Peel and dice the onions and finely chop the garlic. Remove the seeds from the peppers and also dice them small.
In a large pot without fat, fry the onions and garlic as well as the mushroom cubes and add the tomato paste. Roast briefly until the tomato paste is nicely browned on the bottom. Then deglaze with the cashew milk and add the diced tomatoes and diced peppers. Simmer uncovered for about 4 minutes.
Meanwhile, cook the pasta in at least 4 liters of salted water according to the package instructions and then rinse briefly under running water and place in a sieve.
Add the dry spices, salt and maple syrup to the pizza pan and add the freshly chopped basil. Season everything again.
Mix the pasta and sauce in portions in a bowl and pour onto the plate. Sprinkle with some ground almonds and serve hot.
Bon appetit!
More such fantastic recipes are in Günther Karl’s cookbooks to find:
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