Details
20 min
10-12 min
20 min
vegan
(Wilhelm Studio)
Method
Cut the sweet potato into small cubes and bake in the oven at 180 °C for about 20 minutes with top and bottom heat. Cook the spaghetti according to the package instructions.
Cut the onion and garlic into small pieces and sauté briefly with the olive oil, add the cumin, add the peanut butter and the water with the vegetable bouillon and stir well until the sauce becomes nice and creamy.
Take the sweet potatoes out of the oven and add them to the sauce. Season with salt and pepper. Thin the sauce with water if you like. Serve the spaghetti with the sauce and enjoy.
Ingredients
- 250 g Rapunzel rice spaghetti
- 2 sweet potatoes, diced
- 1 onion, diced
- 1 garlic clove, chopped
- 1/2 tsp Rapunzel atlantic sea salt fine
- 1 pinch pepper
- 1 tsp cumin
- 5 tbs Rapunzel peanut butter crunchy salted
- 1 tsp Rapunzel vegetable bouillon
- 300 ml water
- 1 tbs Rapunzel olive oil, native extra
