Total: 35 min
Preparation: 25 min
Difficulty: medium
Ingredients
| 1 | onion |
| 2 | garlic cloves |
| 6 | large organic vine tomatoes |
| 1 tbsp. | organic rapeseed oil |
| 2 tbsp. | tomato puree |
| 2 tsp. | organic brown raw cane sugar |
| 1 shot | red wine |
| 400 g | organic whole-grain Spaghetti |
| 1 | avocado |
| 1 tbsp. | lemon juice |
| Salt | |
| pepper | |
| bio Italian herbal salt |
Preparation
- For the whole wheat spaghetti with tomato avocado sauce, peel onion and garlic and chop finely. Wash tomatoes, dice one tomato in half and set aside. Chop the rest very finely. Heat the oil in a saucepan and fry the onions in a glassy sauce. Add garlic, finely chopped tomatoes, tomato paste, sugar, and red wine and simmer for about 15 minutes.
- Cook the spaghetti in the boiling salted water according to the instructions and drain.
- Cut avocado in half, peel, dice, and drizzle with lemon juice. Set aside half of the avocado cubes and add the rest to the sauce. Puree the sauce and season with herb salt and pepper.
- Mix the pasta with the sauce, arrange and garnish with tomato and avocado cubes.
Nutritional values:
| Energy | 499kcal 23% |
| Protein | 15g 27% |
| Fat | 13g 17% |
| Carbohydrates | 85g 28% |
Vital substances:
| Vitamin C | 45.0mg 45% |
| Magnesium | 170.0mg 45% |
| Potassium | 1,040.0mg 52% |
| Calcium | 74.3mg 7% |
