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SPAGHETTI (100 G) WITH LIVER PASTE /TOFU(150 G) AND VEGETABLE SALAD (200 G)

RatingDifficultyBeginner
Yields1 Serving
Cook Time35 minsTotal Time35 mins
For spaghetti40 and paste:
 40 g Durum Wheat Spaghetti
 150 g Chicken liver
 30 g Carrot
 5 g Butter
 Thymetaste
 Sagetaste
 Sea salttaste
 Peppertaste
 20 g Pomegranate seeds *
For salad
 70 g Cucumber
 70 g A tomato
 60 g Chinese cabbage
 1 tbsp Olive oil
 Sea salttaste
 Peppertaste
For veg. replacements
 130 g Tofu
 30 ml Coconut Cream
 5 g Butter
 20 g Pomegranate seeds *
For spaghetti and paste:
1

Boil pasta in salted water strictly on time on the packaging.

2

Wash the liver and clean it of the veins. Dry with a paper towel.

3

Boil carrots and liver until the liver is ready, i.e. about
15 Minutes after boiling water, removing the foam. The liver is ready when it launches juice rather than blood when piercing.

4

Send carrots and liver with pomegranate to a blender and mashed until smooth. Ready paste is preferably put in the refrigerator for 10 Minutes.

For salad:
5

Cut vegetables and cabbage into a salad. Season with oil, salt and pepper.

6

Serve the salad with pasta and paste on top (or you can mix the paste with pasta).

Vegetarian substitute:
7

Spaghetti (100 g) with tofu-based sauce (100 g), coconut cream (30 ml), vegetables (50 g) and pomegranate seeds (20 g) with vegetable salad (200 g).

8

For the sauce, finely chop the tofu, squeeze out the excess liquid, fry the grated carrots with onions in oil for several minutes, add tofu and cream, simmer for
7 - 10 Minutes. Salt, pepper and sprinkle with pomegranate seeds.

* Pomegranate seeds are conveniently stored in the freezer in portions. After cleaning the pomegranate, the grains can be divided into portions, wrapped in foil and sent to the freezer or refrigerator (depending on how soon you need them).
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Ingredients

For spaghetti40 and paste:
 40 g Durum Wheat Spaghetti
 150 g Chicken liver
 30 g Carrot
 5 g Butter
 Thymetaste
 Sagetaste
 Sea salttaste
 Peppertaste
 20 g Pomegranate seeds *
For salad
 70 g Cucumber
 70 g A tomato
 60 g Chinese cabbage
 1 tbsp Olive oil
 Sea salttaste
 Peppertaste
For veg. replacements
 130 g Tofu
 30 ml Coconut Cream
 5 g Butter
 20 g Pomegranate seeds *

Directions

For spaghetti and paste:
1

Boil pasta in salted water strictly on time on the packaging.

2

Wash the liver and clean it of the veins. Dry with a paper towel.

3

Boil carrots and liver until the liver is ready, i.e. about
15 Minutes after boiling water, removing the foam. The liver is ready when it launches juice rather than blood when piercing.

4

Send carrots and liver with pomegranate to a blender and mashed until smooth. Ready paste is preferably put in the refrigerator for 10 Minutes.

For salad:
5

Cut vegetables and cabbage into a salad. Season with oil, salt and pepper.

6

Serve the salad with pasta and paste on top (or you can mix the paste with pasta).

Vegetarian substitute:
7

Spaghetti (100 g) with tofu-based sauce (100 g), coconut cream (30 ml), vegetables (50 g) and pomegranate seeds (20 g) with vegetable salad (200 g).

8

For the sauce, finely chop the tofu, squeeze out the excess liquid, fry the grated carrots with onions in oil for several minutes, add tofu and cream, simmer for
7 - 10 Minutes. Salt, pepper and sprinkle with pomegranate seeds.

* Pomegranate seeds are conveniently stored in the freezer in portions. After cleaning the pomegranate, the grains can be divided into portions, wrapped in foil and sent to the freezer or refrigerator (depending on how soon you need them).
SPAGHETTI (100 G) WITH LIVER PASTE /TOFU(150 G) AND VEGETABLE SALAD (200 G)
IngredientsDirections

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