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🍝 Vegan Airfryer Vegetable Pasta

420 kcal · 35 min · 2 servings

Ingredients

• 200 g Spaghetti
• 1 Zucchini
• 1 Red Bell Pepper
• 200 g Cherry Tomatoes
• 2 Zehen Garlic
• 2 EL Olive Oil
• 1 TL Salt
• 1 TL Pepper
• 10 Blätter Basil

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Add the 200 g spaghetti to the boiling water and cook them al dente.
3. 3. Drain the pasta and set it aside.
4. 4. Wash the zucchini and the red bell pepper under running water.
5. 5. Remove the stem and seeds from the red bell pepper.
6. 6. Chop the zucchini and bell pepper into roughly equal, bite-sized cubes.
7. 7. Wash the 200 g cherry tomatoes and halve them.
8. 8. Peel the 2 cloves of garlic and chop them finely.
9. 9. Combine the chopped vegetables with the chopped garlic in a bowl.
10. 10. Add the 2 tbsp olive oil, 1 tsp salt and 1 tsp pepper and toss well.
11. 11. Preheat the air fryer to 180 °C.
12. 12. Place the seasoned vegetables in the air fryer basket and close it.
13. 13. Cook the vegetables at 180 °C for 15 minutes, turning after 7.5 minutes, until golden brown.
14. 14. Mix the cooled spaghetti with the hot vegetables in a large bowl.
15. 15. Roughly chop the 10 basil leaves and sprinkle them over the pasta.
16. 16. Serve the pasta immediately – it’s perfect when the vegetables are firm to the bite and fragrant.

Nutrition per serving

• kcal: 420
• Protein: 18 g · Fett/Fat: 15 g · Carbs: 55 g