- July 21, 2024
- Report
Vegetable Spaghetti with Tuna Tomato Sauce
Preparation steps
Wash the eggplant, carrots and zucchini and cut them into vegetable spaghetti using a spiral cutter.
Heat the vegetable stock in a pot.
First add the carrot spaghetti to the vegetable stock until it is almost cooked (al dente).
Then add the eggplant and zucchini spaghetti until they are al dente, depending on your taste.
Peel the onion and chop into small cubes.
Wash the tomatoes and cut into cubes.
Wash the peppers, remove the seeds and cut into strips.
Wash the basil, pick off the leaves and chop finely.
Drain the tuna using a sieve.
Heat oil/butter/ghee in a pan and fry the onion briefly. Then add the tomato paste and peppers.
Fry briefly.
Now add the diced tomatoes, tuna and cream cheese to the pan.
Add a little vegetable stock from the vegetable spaghetti to make a sauce.
Add basil to the sauce and season with salt and pepper.
Remove the vegetables from the vegetable stock and place them in a sieve to drain.
Serve the spaghetti on plates and pour the sauce over them.
