Crunchy Vegetable spaghetti

Sunday was a meh day, I was bored and in the mood for comfort food,, aka PASTAAAAAAAA

I was in the mood for some spaghetti, but with some vegetables that would hit the spot. Veggies always make me feel full and happy.

Ingredients:

  • Spaghetti
  • Vegetable stock cube
  • Baby marrows
  • Pattypan squash
  • Tomato
  • Garlic
  • Spinach
  • Your favourite pasta sauce

Method

Cook the spaghetti in a pot with the stock cube added into the water

In a separate pan, cook the veggies in a drizzle of olive oil until cooked, but not mushy.  Add half a cup of pasta water to the veggies for some extra flavour.

Add some pasta sauce to the vegetables.

Drain the excess water from the pasta and add it into the pan with the vegetables.

Stir well until everything is covers with sauce.

Serve immediately with some fresh basil, sea salt and cracked black pepper.

You can substitute some of the vegetables for veggies you prefer, I just used what was I the fridge, heehee.

Also, add as much or as little pasta sauce as you want. The Italians believe that the sauce should be just enough to cover the pasta. I say, measure that sauce with your heart.  Cooking isn’t always about following recipes to the t, being super traditional and not making it your own.

Add and omit things you want into your dishes, make it the way you want to, because what is the point of making a classic or fancy traditional dish that you don’t like? As people we are quite flexible, food should be too. Make food that makes YOU happy, not dishes that are picture perfect.

Happy cooking! P.S just mind the picture of my burnt spaghetti, it sort of caught fire from the flames of the gas stove, whoops. !