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🍝 Vegan Puttanesca Pasta with Crispy Vemondo Schnitzel Strips

792 kcal · 30 min · 4 servings

Vegan Puttanesca Pasta with Crispy Vemondo Schnitzel Strips Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Peel the garlic and dice it finely.
  3. 3. Wash the cherry tomatoes and cut them in half.
  4. 4. Drain the olives in a sieve and slice them into rings.
  5. 5. Drain the capers in a sieve and chop them coarsely.
  6. 6. Bring 5 liters of salted water to a boil in a pot on high heat.
  7. 7. Heat 1 tablespoon of oil in a frying pan on medium heat.
  8. 8. Fry the Vemondo mini schnitzels for about 8 minutes until golden brown on all sides.
  9. 9. Place the schnitzels on a baking sheet lined with baking paper.
  10. 10. Sprinkle the schnitzels with Vemondo grated cheese alternative.
  11. 11. Bake the schnitzels for about 10 minutes in the oven.
  12. 12. Set the used frying pan aside.
  13. 13. Cook the spaghetti in the boiling salted water for about 9 minutes until al dente.
  14. 14. Heat another 1 tablespoon of oil in the frying pan on medium heat.
  15. 15. Sauté the garlic in the oil for about 1 minute.
  16. 16. Add the cherry tomatoes, olives, capers, and tomato paste to the pan.
  17. 17. Stir everything well and let the sauce simmer uncovered for about 6 minutes.
  18. 18. Take the spaghetti out of the pot with a pasta fork, letting it drip slightly.
  19. 19. Add the spaghetti immediately to the sauce in the pan.
  20. 20. Mix the pasta thoroughly with the sauce.
  21. 21. Season the pasta with salt, pepper, and Italian herbs.
  22. 22. Wash the basil and shake it dry.
  23. 23. Pluck the basil leaves from the stems.
  24. 24. Cut the baked schnitzels into strips about 1 cm thick.
  25. 25. Distribute the Puttanesca pasta onto deep plates.
  26. 26. Place the schnitzel strips on top of the pasta.
  27. 27. Garnish the dish with the basil leaves and serve.

Nutrition per serving