Spaghetti Orientale

For 2 people
  • 1 medium-sized shallot
  • 1 clove of garlic
  • 1 EL Oil
  • 200 g minced lamb
  • Salt
  • pepper
  • 1 Pack (250 ml) strained tomatoes
  • 200 g Spaghetti
  • 1 jar (s) (425 ml; 250 parts by weight) small white bean kernels
  • Cumin
  • 1 (25 g) Bag of chopped pistachio kernels
15 minutes
light
1.
Peel the shallot and garlic and finely dice. Heat the oil in a pan and sweat the shallot and onion mixture in it. Add the mince and fry briefly. Season with salt and pepper.
2.
Add tomatoes and simmer for about 10 minutes. In the meantime, cook the spaghetti in boiling salted water for about 8 minutes until al dente. Drain the beans and add to the minced sauce about 1 minute before the end of the cooking time.
3.
Add the cumin and about half of the pistachios. Drain the spaghetti and mix it with the sauce, not too dry. Arrange on plates and sprinkle with the remaining pistachios.
1 person approx.:
  • 730 kcal
  • 3060 kJ
  • 34 g protein
  • 27 g fat
  • 73 g carbohydrates

0 Comments

Leave A Comment