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Vego bulbs with linguini and tomato sauce

Vego bulbs with linguini and tomato sauce

Cooking Time30 m
Ingredients12
DifficultyMedium
0
0
Amanda BerggrenAmanda Berggren
The simple wins often, and this tomato sauce is a good example. Clean, fine flavors that fit as well to pasta as to vegoballs and roasted pegs. That kind of everyday law that almost takes care of itself.

Ingredients

4 servings
  • Step: 1
    1 burk cherry tomatoes (about 400 g)
  • Step: 2
    1 st garlic divide
  • Step: 3
    1 msk olive oil
  • Step: 4
    salt
  • Step: 5
    pepper
  • Step: 6
    40 g pinjen
  • Step: 7
    8 st small red
  • Step: 8
    1/2 msk olive oil
  • Step: 9
    4 port pasta (referred to linguini)
  • Step: 10
    1 st vego balls original (a 300 g)
  • Step: 11
    1 st potting basilica
  • Step: 12
    black pepper

Instructions

  • Step: 1
    Tomato: Cook up the cherry tomatoes with finely hacked garlic and olive oil. Taste with salt and pepper.
  • Step: 2
    Roast the peanuts in a hot, dry pan. Put the nuts in a bowl.
  • Step: 3
    Cut the red bulbs and fry them in oil. Put the onions in a bowl.
  • Step: 4
    Cook pasta as directed on the packaging.
  • Step: 5
    Stiff the noise as directed on the packaging.
  • Step: 6
    For serving: Serve the vego buns with cooked pasta, tomato sauce, fried red bulbs and top with pinjen nuts and basilica. Spice up with the nymal black pepper.

Näring

Serving Size4serving

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