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🍝 Pasta al forno vegana con pomodori

516 kcal · 30 min · 4 porzioni

Ingredienti

• Vegan feta cheese 400 g
• Mix di pomodorini ciliegino 500 g
• Spicchi d'aglio 1 pezzi
• Peperoncino, macinato 1 cucchiaino
• Olio d'oliva 4 cucchiaio
• Sale q.b.
• Pepe nero macinato q.b.
• Basilico fresco 10 g
• Spaghetti integrali 500 g

Preparazione

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Place the vegan feta block in the center of a baking dish.
3. 3. Thoroughly wash the cherry tomatoes.
4. 4. Arrange the washed tomatoes in a circle around the feta block in the dish.
5. 5. Peel the garlic cloves.
6. 6. Finely chop the garlic.
7. 7. Spread the chopped garlic and chili powder over the feta block.
8. 8. Drizzle olive oil over everything.
9. 9. Season the ingredients with salt and pepper.
10. 10. Place the baking dish in the oven.
11. 11. Bake the ingredients for about 15 minutes.
12. 12. Remove the dish when the feta is soft and the tomatoes are slightly stewed.
13. 13. Wash the fresh basil.
14. 14. Shake the basil dry.
15. 15. Pluck the leaves from the stems.
16. 16. Finely chop the basil leaves.
17. 17. Bring a pot of water to a boil.
18. 18. Add salt to the boiling water.
19. 19. Cook the spaghetti for about 9 minutes until al dente.
20. 20. Drain the pasta in a colander.
21. 21. Let the pasta drain well.
22. 22. Mash the baked feta block and tomatoes slightly with a fork.
23. 23. Add the drained spaghetti to the baking dish.
24. 24. Mix the pasta thoroughly with the feta and tomatoes.
25. 25. Sprinkle the chopped basil over it.
26. 26. Serve the dish immediately.

Valori per porzione

• kcal: 516
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 82 g