Pizza spaghetti

Ingre­di­ents for 3 – 4 servings: 

• 7 toma­toes (opti­mal­ly plum tomatoes)
• 250 g brown mushrooms
• 2 oni­ons
• 5 cloves of garlic
• 1 red pep­per (rather small)
• 2 yel­low pep­pers (rather small)
• 250 g Simp­le toma­to paste
• 600ml Cas­hew milk
• 500g Who­le grain rice spaghetti
• 2 Tea spoons Dried ore­ga­no
• 1 teas­poon Dried thy­me
• 2 tbsp fresh basil
• 1 teas­poon chop­ped rosemary
• 1 pinch Mild chi­li powder
• 1/3 tsp fresh mill pepper
• 2 Tea spoons Salt
• 2 tbsp map­le syrup
• 25g ground almonds (can be omit­ted for fat reduction) 

Pre­pa­ra­ti­on:

Bring 1 liter of water to the boil, light­ly score the top of the toma­toes in a cross pat­tern and dip each one into the boi­ling water for a few seconds. Imme­dia­te­ly place on a cloth and peel. Then quar­ter it, remo­ve the insi­de and cut the meat part of the walls into cubes of max. 1 cm in size.
Rough­ly clean the mush­rooms, shor­ten the stems at the cut and also dice the mush­rooms into small pie­ces. Peel and dice the oni­ons and fine­ly chop the gar­lic. Remo­ve the seeds from the pep­pers and also dice them small.
In a lar­ge pot wit­hout fat, fry the oni­ons and gar­lic as well as the mush­room cubes and add the toma­to pas­te. Roast brief­ly until the toma­to pas­te is nice­ly brow­ned on the bot­tom. Then degla­ze with the cas­hew milk and add the diced toma­toes and diced pep­pers. Sim­mer unco­ver­ed for about 4 minu­tes.
Mean­while, cook the pas­ta in at least 4 liters of sal­ted water accor­ding to the packa­ge ins­truc­tions and then rin­se brief­ly under run­ning water and place in a sieve.

Add the dry spi­ces, salt and map­le syrup to the piz­za pan and add the fresh­ly chop­ped basil. Sea­son ever­y­thing again.
Mix the pas­ta and sau­ce in por­ti­ons in a bowl and pour onto the pla­te. Sprink­le with some ground almonds and ser­ve hot.

Bon appe­tit!

More such fan­ta­stic recipes are in Gün­ther Karl’s cook­books to find: