Spaghetti Orientale
- 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) span> small white bean kernels
- span> Cumin
- 1 (25 g) Bag of chopped pistachio kernels span>
15 minutes
span> 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 li>
- 3060 kJ
- 34 g protein
- 27 g fat
- 73 g carbohydrates
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