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Spaghetti with tomato and obese sauce

Spaghetti with tomato and obese sauce

Cooking Time30 m
Ingredients13
DifficultyMedium
0
0
Alma BlomAlma Blom
A paste with tomato sauce that can be swiftly thrown together and still feels good on the table. Carrots and kidney beans get to putter in the sauce and make it both more mature and a little more full. Finish with fresh basilica and crumble over fat cheese, so you have a simple everyday favorite that many people like to take a serving of.

Ingredients

4 servings
  • Step: 1
    4 port spaghetti
  • Step: 2
    1 st carrot
  • Step: 3
    1 st red
  • Step: 4
    1 st garlic divide
  • Step: 5
    1 msk oil
  • Step: 6
    390 g fine-crushed tomatoes with basilica
  • Step: 7
    2 dl folded in
  • Step: 8
    1 1/2 dl water
  • Step: 9
    1 st vegetable broth
  • Step: 10
    1 msk balsamic vinegar
  • Step: 11
    1 st potting basilica
  • Step: 12
    380 g kidney beans
  • Step: 13
    150 g fataost

Instructions

  • Step: 1
    Put on a pot of water to pasta.
  • Step: 2
    Scale carrots, onions and garlic. Ride the carrot roughly and hack the onion. Ride the garlic well. Fresh everything in the oil in a big pot.
  • Step: 3
    Add the rest of the ingredients to the sauce except the basilica and beans, let seven about 10 minutes.
  • Step: 4
    Cook pasta as directed on the packaging.
  • Step: 5
    Hack the basilica. Pour the beans into a pitch and flush in cold water and let run off.
  • Step: 6
    Turn the beans into the sauce and let them get warm. Mix the last in the basilica.
  • Step: 7
    For serving: Smula fetaost. Serve pasta with the sauce and top with the fata cheese.

Näring

Calories688kcal
Carbohydrates67g
Fat34g
Protein23g
Serving Size4serving

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