“When your kids ask for spaghetti bolognese you give them this, it’s got a good amount of vegetables in it!”
Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium eggplant
- 2 gourmet tomatoes
- 1 onion
- 1 red capsicum
- 2 carrots
- 2 cans crushed tomatoes (410g each)
- 500g organic wholemeal spaghetti
- 1 tsp paprika
- 2 cloves garlic
- 0.2g salt/ large pinch
- 2 tbsp nutritional yeast
- 2 tsp tomato paste
- 1 tbsp oregano
- 3 tbsp roasted almonds (either slivered or can chop up whole ones)
Method
- Chop up eggplant into small pieces and add olive oil to frypan and start frying.
- Once the eggplant has softened a bit, add the paprika and salt and stir in and keep frying eggplant.
- Chop the onion and add this in.
- Chop and crush garlic and add to frypan after a few minutes.
- Chop tomatoes and red capsicum, grate carrots, then add these as well as canned tomatoes, tomato paste, and oregano into frypan and stir together.
- Bring some water to the boil in a saucepan and add in the spaghetti in, stirring every now and then to keep it cooking properly.
- Add in nutritional yeast to frypan and stir through the spaghetti sauce.
- By the time the spaghetti is cooked, maybe around 10 minutes the spaghetti sauce should have simmered well and the flavour should be pretty good.
- Once spaghetti is cooked to your desire, drain in a colander.
- Spaghetti sauce should be ready to go, plate up your spaghetti, add the sauce and sprinkle with some almonds as a garnish.
Notes
Serves 3
Pictures
References
- Xyris. (2024). Foodworks [Computer Software]. https://foodworks.online/
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