Main courses

Rice spaghetti with sweet potatoes and creamy peanut sauce

Name: Rice spaghetti with sweet potatoes and creamy peanut sauce
Prep time: 20 min
Cook time: 12 min
Total time: 52 min
Yield: For 4 servings
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

Justina und Livi

52 Min.

For 4 servings

Vegan

Info

Perptime 20 Min.
Cooktime 12 Min.
Baketime 20 Min.

Ingredients

Portions

250 g Rice spaghetti
2 sweet potatoes, diced
1 onion, diced
1 garlic clove, chopped
1 Atlantic sea salt fine
1 pinch pepper
1 tsp cumin
5 Peanut butter crunchy salted
1 Vegetable bouillon
300 ml water
1 Olive oil mild extra virgin

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

Rice spaghetti

Peanut butter crunchy salted

Vegetable bouillon

Olive oil mild extra virgin