Spaghetti in Baking Paper

Ingredients

• 200 g carrots (2 carrots)
• 1 bulb fennel (1 small bulb)
• 200 g celery stalks (2 stalks)
• 60 g green beans
• 100 g thin leek stalk (1 thin stalk)
• 150 g whole wheat spaghetti
• Salt
• 0.5 bunch Basil
• 2 tbsp olive oil
• 1 small dried chili pepper
• 12 Cherry tomatoes
• 8 green olives (pitted)
• 4 capers (jar)

Instructions

1. 1.

   Peel carrots, wash and trim fennel, clean celery, wash and cut into 1 cm cubes; cut beans into 1 cm pieces; slice leek into thin rings.

2. 2.

   Cook spaghetti for 9 minutes in salted water. After 7 minutes add vegetable cubes and simmer for 2 more minutes. Drain and set aside.

3. 3.

   While spaghetti cooks, rinse basil, shake dry, pluck leaves and chop. Lightly salt, grate chili pepper, add to basil. Pour olive oil and mix well.

4. 4.

   Wash cherry tomatoes and halve them.

5. 5.

   Coarsely chop olives. Slice capers into rounds.

6. 6.

   Combine spaghetti with vegetable cubes, tomatoes, olives, and capers in a bowl; toss with basil‑oil mixture.

7. 7.

   Lightly oil two sheets of baking paper (30x50 cm). Spread the veggie‑spaghetti onto them.

8. 8.

   Fold the paper together and seal tightly by rolling. Bake in preheated oven at 200 °C (fan: 180 °C, gas: level 3) for 15 minutes.