200 ml water + 1 tsp vegetable stock Bouillon Herkules
1 pack of spaghetti for 6 people
250 g forest mushrooms
150g seitan mince or replace with more mushrooms
1 onion, cut into rings
2 cloves of garlic, finely chopped
3 stalks of celery, finely chopped
4 carrots grated and diced
100 ml red wine
150 ml passata
1 tbsp white wine vinegar
2 bay leaves
olive oil
1 tsp paprika powder
1 tsp coriander powder
1/2 tsp cinnamon
1/2 tsp cumin
salt and pepper
4 tbsp pine nuts
parsley
Fry the finely chopped onion in olive oil with a little salt. After a few minutes, add the garlic and herbs. Now add the celery and carrots. Fry for 1 minute while stirring.
Then deglaze with the red wine and add the passata.
Add the water, a spoonful of vinegar, the bay leaves and the stock and let the sauce simmer further on a low heat, about 20 minutes.
In the meantime, mix the pine nuts in a food processor or use a mortar and pestle. Mix the chopped mushrooms with the pine nuts and seitan and fry the mix until golden brown in a little olive oil. Set aside.
Cook the pasta.
Mix the red sauce and add the mushroom mix. Mix well.
Serve the pasta with the red sauce and chopped parsley.