Rustic Veggy Spaghetti
This rustic spaghetti dish is juicy, crunchy and very tasty. I created it when it was -2 degrees outside and I wanted to create a warming meal on a winter’s night that was both nutritious and nurturing. Using vine tomatoes & red peppers, both rich in vitamin C and a large amount of kale gives you lots of vitamin A, highly nutritious. The trick with this dish is to not overcook the veggies, keeping them al dente so they still retain their unique flavour and freshness.
Serves 3 people or 2 if you’re really really hungry!
1 onion roughly chopped
3 cloves garlic chopped
6 vine tomatoes roughly chopped
1 medium courgette roughly chopped
7-8 large leaves cavelo nero kale
2 handfuls curly parsley chopped finely
1 large red pepper roughly chopped
1 small red chilli (optional)
2 tablespoons tomato purée
3 teaspoons capers in a jar
1 tablespoon nutritional yeast
2 x 1 tablespoons olive oil
1 organic veg stock cube dissolved in 1/2 pint boiling water
Gluten free spaghetti enough for 2-3 servings
Heat 1 tablespoon of the olive oil in a pan and add onions, garlic and chilli (if you like spicy) and cook for a few minutes.
then add courgette, pepper and tomatoes and cook for 5 minutes. (Whilst this is cooking boil water for spaghetti and cook for about 10 minutes, don’t overcook, when cooked drain and set aside.)
Add capers, parsley, kale and tomato puree and stir thoroughly.
Add veg stock and nutritional yeast and cook for 3 minutes stirring occasionally. Add the other tablespoon of olive oil (this adds extra flavour) and stir through mixture before adding spaghetti.
Serve in large pasta bowls with some rustic Italian bread, I’ve used pane pugliese, one of my favs. Ooo I’m in veggie heaven! Magnifico!