Spaghetti

In this dish, I’d like to put the spotlight on tomatoes. They have a lot to offer when it comes to our health. People who eat tomatoes regularly have a lower risk of heart disease. This is due, in part, to the potassium, vitamins B3, B6, and B9, and lycopene they contain. Lycopene is a compound with antioxidant properties and, for example, helps protect the skin better against the sun’s UV rays. A study was conducted in which a group of participants had to eat 55 g of tomato paste every day for 3 months. The study showed that their skin subsequently offered 30% better protection against the sun. Lycopene also helps keep the skin looking young and resilient. So, in summary: a delicious plate of spaghetti and a boost to your health—two for the price of one 😉

Ingredients (serves 5 to 6):

• 2 bell peppers
• 1 large onion
• 1 chili pepper
• 5 carrots
• 3 cloves of garlic
• 2 cans (400 g each) of peeled, diced tomatoes
• 700 ml tomato purée
• 400 g Quorn, cut into small cubes
• 1 basil plant
• 125 g buffalo mozzarella
• 1 tbsp Provençal herbs
• 1.5 bouillon cubes
• 300 g whole-wheat spaghetti
• salt and pepper
• 2 handfuls of arugula per person

Preparation:

1. First, chop the bell peppers, onion, chili pepper, carrots, and garlic.
2. Pour a splash of olive oil into a large pot and sauté the onion and garlic in it.
3. Add all the ingredients you chopped in step 1 and sauté them for a few minutes.
4. Then add the peeled tomatoes, the bouillon cubes, and the Provençal herbs. Chop the basil and add it.
5. Cook the Quorn according to the instructions on the package and add it as well.
6. Season with salt and pepper.
7. Let it simmer over low heat until the vegetables are tender.
8. Add the mozzarella and mix well.
9. Next, cook the spaghetti.
10. Arrange a bed of arugula on a plate, place the pasta on top, and pour the sauce over it.

Enjoy your meal!