🍝 Roast Beef Pasta with Baked Vegetables

Name: Roast Beef Pasta with Baked Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g Spaghetti; 2 red bell peppers; 4 tomatoes; 12 black olives; 1 ball mozzarella; salt; pepper (from the mill); thyme sprig; olive oil; 200 g chanterelles; 250 g roast beef (sliced)

509 kcal · 30 min · 4 servings

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Ingredients

250 g Spaghetti
2 red bell peppers
4 tomatoes
12 black olives
1 ball mozzarella
salt
pepper (from the mill)
thyme sprig
olive oil
200 g chanterelles
250 g roast beef (sliced)

Instructions

1. Bring a large pot of water to a boil. Add salt to the water. Cook the spaghetti in it until al dente (firm to the bite). Drain the pasta.
2. Wash the bell peppers. Cut them into quarters and remove the inside with the seeds. Wash the tomatoes as well and cut them into quarters.
3. Slice the mozzarella cheese.
4. Fill the bell pepper quarters with the tomato quarters and the olives. Place the mozzarella slices on top. Sprinkle some thyme over them. Season with salt and pepper.
5. Preheat the oven to 200 degrees. Place the stuffed bell peppers on a baking sheet. Bake them in the hot oven for a few minutes until the cheese has melted.
6. Clean the mushrooms. Remove any dirt and trim the stem bases if necessary.
7. Plate the pasta. Top with the roast beef, mushrooms, and stuffed bell peppers. Serve the dish immediately.

Nutrition per serving

kcal: 509
Protein: 30 g · Fett/Fat: 20 g · Carbs: 50 g