Ingredients:
Black bean pasta, 80 g OR edamame pasta (bean and edamame pasta are gluten free)
Red onion, 1
Red bell pepper, 1
Yellow bell pepper, 1
Cherry tomatoes, 6-8
Virgin coconut oil, 1 tbsp
(Erythritol, 3 tbsp)
Ground cumin, 1/4 tsp
Dried thyme, 1 tsp
Bay leaves, 1-2
Smoked paprika powder, 1/4 tsp
Cayenne pepper, 1/8 tsp
Salt, to taste
Instructions:
Peel the onion and cut it into thin rings. Wash the bell peppers, remove the seeds and white membranes, and cut into bite-sized pieces. Wash the cherry tomatoes and quarter them.
Heat the coconut oil in a pan over high heat. Add the onion rings and sauté for about 5 minutes.
Add the bell peppers, erythritol, cumin, thyme, and bay leaves. Stir well and cook for another 5-10 minutes, stirring occasionally.
Add the tomatoes, smoked paprika powder, and cayenne pepper. Reduce the heat and let everything simmer covered for about 10-15 minutes. If needed, add a little water.
Meanwhile, cook the black bean pasta according to the package instructions.
Serve the shakshuka sauce over the black bean pasta and enjoy!
Bon appétit! ❤️
Comments