Ingredients: (for 4 persons)

• 400g whole wheat spaghetti (or any other pasta)
• 2 medium onions
• 2-3 large cloves garlic (minced)
• 2 medium sized carrots (grated)
• 1 green pepper (diced in small pieces)
• 700ml tomato puree
• 100g soy granulat
• 1 can peas (or frozen) – optional
• 3 tablespoons vegetable oil
• 2 bay leaves
• salt, pepper, cayenne pepper, turmeric, red smoked pepper, dill, origano, basil

Method:

1. Saute chopped onions in vegetable oil (you can use olive oil) and add chopped garlic cloves (make sure you don’t burn the garlic because it will give a bitter taste…)
2. Add grated carrots and diced green pepper in the stockpot over the onions and garlic and keep stirring while sauteing.
3. Add tomato puree, soy granulat, 2 bay leaves and spices. (If you will add frozen peas, this is the time to add them. If you use canned peas you can add them at the end)
4. Add 1-2dl water if the sauce is too thick and cook for 5 more minutes
5. Check if the sauce is seasoned enough before using it and you can also add some nutritional yeast or vegan parmesan.