Spaghetti dinner with store cupboard favourites
Spaghetti with Red Sauce and Veggieballs
85g cashew nuts
100g quinoa with bulgur
2 tbsp olive oil
1 clove of garlic
1 small onion
2 tbsp tomato paste
2 tbsp fresh mint
1 tsp paprika
1/2 tsp lemon zest
1/4 tsp Himalayan salt
1/4 tsp pepper
400g canned red beans
400g tomato sauce with basil or other flavors
250g wholemeal spaghetti
Finely chopped parsley
100g yellow or white cheese
Soak cashews for an hour in warm water. Drain the canned beans and wash lightly in a colander. Let them drain.
In a small saucepan bring 220g of water and 1/2 tsp salt to the boil. Add the quinoa. Stir and lower the heat. Simmer for 5 minutes or until the quinoa absorbs the water. Turn off the heat and cover with a clean towel.
Drain the cashews and place them in a food processor along with the olive oil, garlic, onion, tomato paste, mint, paprika, lemon zest, salt and pepper. Grind slightly. Then add the quinoa and the drained beans. Grind again.
Place mixture in the fridge for half an hour. At the same time, preheat the oven to 190C and line a baking pan with baking paper.
Remove the mixture from the fridge, wet your hands and form 20 balls, place them on oil paper.
Bake for 15 minutes or until slightly browned.
Cook spa spaghetti according to packet instructions and warm the tomato sauce.
After the veggieballs are cooked, place them in the sauce and boil them slightly. Place them on top of the spaghetti and serve with finely chopped parsley.
1 1/2 tbsp olive oil
1 clove of garlic, finely chopped
1 tsp sweet pepper flakes (chili flakes)
500g sauce with tomato and basil
10 large pitted black olives, cut in half
2 tbsp capers
2 tsp lemon zest
10 red cherry tomatoes cut in half
Freshly ground pepper
3 tbsp finely chopped parsley
Freshly ground black pepper
Finely chop the garlic.
Rinse the olives and capers. Cut the olives in half and place them in a small bowl with the capers.
Cut the cherry tomatoes in half and chop the parsley. Scrape a lemon and take 2 tsp zest.
In a large frying pan place the olive oil and garlic. Sauté with a wooden spoon until the aromas of garlic come out.
Then pour in the chili flakes and stir for a few seconds. Pour the tomato sauce, the olives, the capers, the zest into the pan and mix. As soon as the sauce boils, turn off the heat.
Pour the cherry tomatoes into the pan and 1 1/2 tablespoons parsley. Stir slightly.
Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. [email protected]