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🍝 Vegan Spaghetti Amatriciana

766 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• smoked tofu 350 g
• cherry tomatoes 500 g
• salt pinch
• spaghetti 500 g
• olive oil 5 tbsp
• white wine, dry 150 ml
• tomatoes, pureed 500 g
• pepper, black ground pinch
• basil, fresh 20 g
• chili pepper mix 1 pc.
• Vemondo grating delight 4 tbsp

Instructions

1. 1. Halve the onion and remove the skin.
2. 2. Finely dice the onion.
3. 3. Cut the smoked tofu into small cubes.
4. 4. Wash the cherry tomatoes.
5. 5. Halve the cherry tomatoes.
6. 6. Bring 5 liters of salted water to a boil in a pot.
7. 7. Cook the spaghetti in it for about 8 minutes al dente.
8. 8. Heat olive oil in a frying pan on high heat.
9. 9. Add the onion and smoked tofu to the pan.
10. 10. Sauté the ingredients for about 3 minutes.
11. 11. Add the cherry tomatoes, white wine, and pureed tomatoes.
12. 12. Let the sauce simmer for about 5 minutes.
13. 13. Add the drained spaghetti directly to the sauce.
14. 14. Gently fold the spaghetti into the sauce.
15. 15. Season the sauce with salt and pepper.
16. 16. Wash the basil.
17. 17. Shake the basil dry.
18. 18. Pluck the basil leaves from the stems.
19. 19. Wash the red pepper.
20. 20. Slice the red pepper into thin rings.
21. 21. Divide the Spaghetti Amatriciana onto plates.
22. 22. Sprinkle the dishes with grated cheese substitute.
23. 23. Garnish the dishes with basil and pepper rings.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 766
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 118 g