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Vegetable spaghetti with tuna tomato sauce

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.
Tags:
Preparation time
40 Minutes
Number of portions
2
Degree of flatness
3 / 5
Allergens
Lactose, Milk
Occasions
-
Types
-
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Zucchini
Zucchini
1 × Piece (600 g)

600 g

Eggplant
Eggplant
1 × Piece (300 g)

300 g

Carrot
Carrot
1 × Piece (50 g)

50 g

Onion
Onion
1 × Piece (170 g)

170 g

Tomato
Tomato
1 × Piece (170 g)

170 g

Peperoni
Peperoni
1 × Piece (10 g)

10 g

Basil, fresh
Basil, fresh
1 × Sprig (20 g)

20 g

Tuna in its own juice
Tuna in its own juice
150 × Gram (1 g)

150 g

Soft cheese
Soft cheese
200 × Gram (1 g)

200 g

Tomato Concentrate 30%
Tomato Concentrate 30%
1 × Tablespoon (25 g)

25 g

Vegetable broth
Vegetable broth
2000 × Gram (1 ml)

2000 ml

olive oil
olive oil
1 × Tablespoon (10 g)

10 g

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
57.45g / 95.05 g
Fats 30%
35.07g / 63.37 g
Carbohydrates 50%
46.21g / 105.61 g
Kcal
730.27Kcal / 1901.02 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
114.89g / 95.05 g
Fats 30%
70.14g / 63.37 g
Carbohydrates 50%
92.43g / 105.61 g
Kcal
1460.54Kcal / 1901.02 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.