Warming Spaghetti With Ginger And Garlic

A fresh new vegan recipe - perfect for the cold time of the year.
The ginger adds a soft warming effect without beeing to spicy.

This recipe is for 4 servings.
Preparation time is about 30 minutes.

Ingredients:

500 gramms Durum weat spaghetti (alternative glutenfree corn spaghetti)
50 gramms Chopped almonds
100 gramms Leek
200 gramms Carrot
100 gramms Onion
5 gramms Garlic
80 gramms Canola oil
50 gramms Raspberry vinegar
20 gramms Paprika paste hot (about 1 tbsp)
80 gramms Tomatoe paste (about 4 tbsp)
100 gramms/milliliter Water from cooking the spaghetti
30 gramms Cane sugar (about 1 1/2 tbsp)
10 gramms Salt (about 2 tsp, use smoked salt if available)
3-5 gramms Gingerpowder (about 1/2 tsp)
Persian cumin, pepper and chilli flakes according to taste
fresh parsley

Preparation:

1. Break the spaghetti in half and boil them in salted water until they are firm to the bite (Put aside 100 gramms of the water for later use).

2. Roast the chopped almonds (no oil).

3. Cut off the green parts and the root of the leek. Clean the carrot with a brush.
Cut both the leek and the carrot in small longish sticks similar to the form of spaghetti.
Then cut the onion and the garlic into small dices.

4. Heat the oil in a big pot and stew the leek, carrot and the onion by stirring permanently until they get a slight brown colour. Then add the garlic and stew all together for another minute.

5. Now deglaze the vegetables with the raspberry vinegar and the water from the spaghetti you had put aside. Add the paprika paste, the tomato paste, the salt and the ginger powder. Then stir the mixture at reduced heat and season it piquantly with the persian cumin, the pepper and the chilli flakes .

6. At last add the spaghetti and combine it with the mixture. Sprinkle one tablespoon of the roasted almonds per serving and decorate it with fresh parsley.

Making use of leftovers:

If you didn´t eat all of the prepared food you can enjoy the leftovers as a cold pasta salad.
Therefor you can dress the leftovers with more vinegar, lots of oil and some lemon juice.
If you keep it in the fridge it will stay fresh for about 3 days.

Nutrition facts (approx.) :
		all together	per serving.
weight	g	1730	432,50
kcal		2113,3	528,33
kJ		8837,5	2209,38
protein	g	43,385	10,85
fat	g	113,935	28,48
therefrom		0,24	0,06
saturated fatty acids	g	8,45	2,11
monounsaturated fatty acids	g	64,57	16,14
polyunsaturated fatty acids	g	31,105	7,78
cholesterol	mg	1,6	0,40
carbohydrates	g	222,42	55,61
dietary fibre	g	20,14	5,04
sodium chloride	mg	7546,004	1886,50
water	g	472,4	118,10
sodium	mg	613,2	153,30
potassium	mg	2142,5	535,63
calcium	mg	446,3	111,58
magnesium	mg	371,45	92,86
phosphor	mg	555,75	138,94
iron	mg	8,085	2,02
zinc	mg	5,455	1,36
retinol	µg	15	3,75
ß-carotene	µg	23955,05	5988,76
vitamin E	mg	33,595	8,40
vitamin B1	mg	0,484	0,12
vitamin B2	mg	0,351	0,09
vitamin B6	mg	1,235	0,31
vitamin B12	µg	0	0,00
folacin	µg	214	53,50
vitamin C	mg	53,55	13,39

(This information is supplied without liability.)