A delicious vegan Italian lunch of fresh tomatoes, basil and spaghetti – nut-free, soy-free and lactose-free!
Special diets: Vegetarian | vegan | nuts-free | soy-free | lactose-free |
️Allergens: gluten | eggs |
⏱ 32 mins – easy
🍽 1 servings – 583 kcal per serving
|
Serving 300g |
Fat 15g |
Sat. fat 2g |
Sodium 875mg |
|
Carbs 94g |
Fibers 6g |
Sugars 9g |
Proteins 16g |
INGREDIENTS
- a quarter tsp black pepper
- 0.37 tsp salt
- 1 cup tomatoes
- 1 tbsp onions
- 1 tbsp olive oil
- half tsp granulated sugar
- 0.4 oz basil
- 4 oz spaghetti
TOOLS
- 1 knife
- 1 saucepan
- 1 colander
- 1 skillet pan
- 1 plate
- 1 lid
- 1 wooden spoon
STEPS
Chop the tomatoes and basil. Then peel and finely chop the onions.
Pour 4 cups of water into a saucepan and turn on the heat. Bring the water to a boil, then add spaghetti and a quarter tsp of salt. Cook for 8 minutes, then turn off the heat.
Drain the cooked spaghetti in a colander.
Drizzle olive oil over a skillet pan and turn on the heat. Add the chopped onions and tomatoes to the skillet pan and stir with a wooden spoon over low heat. Then add granulated sugar, black pepper, and an eighth tsp of salt. Stir again with a wooden spoon and cook for 5 minutes. Then add the chopped basil and the drained spaghetti. Stir once more with a wooden spoon, then cover with a lid. Cook for another 2 minutes, then turn off the heat and remove the lid. Transfer the contents of the skillet pan to a plate.
It’s ready to be served !
