Curry spaghetti with vegetables and mozzarella cheese



For the pasta
320 g spaghetti
2 Bauer Bio curry stock cubes


For the vegetable sauce
1 spring onion
1 garlic clove
2 carrots
1 red pepper
1 zucchini
3 tablespoons of vegetable oil
1 Bauer Bio curry stock cube
200 ml fresh liquid cream


200 g mozzarella cheese


Created By: Julia Morat
Passione Cooking


  1. Bring plenty of water to a boil in a large pot. Add the 2 Bauer Bio curry stock cubes and a little salt. Cook the spaghetti and drain them 2 minutes before the time indicated on the package.
  2. In the meantime, prepare the sauce. Finely chop the onion and the garlic clove and set aside.
    Wash the vegetables and cut them into small cubes, keeping them separate as they have different cooking times.
  3. Heat a pan with the vegetable oil and add the onion and the garlic. Sauté for a couple of minutes stirring frequently. Add the carrots and sauté for 3-4 minutes. Add the peppers, cook for a couple of minutes and then add the zucchini. Sauté for another couple of minutes.
  4. Pour the fresh liquid cream and add the Bauer Bio curry stock cube. Cook for another 3-4 minutes covering the pan with a lid.
  5. Preheat the oven (ventilated) to 190 degrees.
  6. Cut the mozzarella cheese into small cubes.
  7. Drain the spaghetti and place them directly into the pan with the sauce. Mix everything well. Take a few spaghetti at a time with a fork, roll them up and place the spaghetti nest obtained in an ovenproof dish. Continue until all the spaghetti have been rolled up. Distribute the leftover vegetable sauce and the diced mozzarella cheese on the spaghetti nests.
  8. Bake at 190 degrees for about 5 minutes or until the mozzarella cheese is melted. Remove from the oven and immediately serve your curry spaghetti with vegetables and mozzarella cheese.