Kitchen Garden Spaghetti

You Will Need:

  • 10 ripe tomatoes + 1 cup of water (or, if you're doing this in the middle of winter, 2 400g tins of tomatoes in juice)
  • 250g of wholemeal spaghetti
  • 1 tablespoon of EVOO (extra-virgin olive oil)
  • 1 large red onion, sliced, diced, or however you like it
  • 5 cloves of garlic, grated
  • 1 zucchini/courgette, diced
  • 1 red pepper, diced
  • 1 yellow pepper (or green), diced
  • 1 bulb of fennel, sliced
  • 1 carrot, grated
  • 1 head of broccoli, divided into florets
  • 1 eggplant/aubergine, diced, sprinkled with salt, and left to drain in a colander
  • a generous pinch of sugar
  • a generous pinch of red pepper flakes
  • 1 teaspoon of dried oregano
  • 1 teaspoon of sweet paprika
  • 2 teaspoons of tomato paste
  • a splash of red wine or marsala
  • 1 generously heaped tablespoon of nutritional yeast
  • salt and freshly ground pepper
  • A big handful of torn fresh basil leaves, for garnish
Print This Recipe
E-mail this to Friends Add to Facebook Tweet this Post to Myspace More ways to share...

Kitchen Garden Spaghetti

Directions:

Recipe and photo provided by: Pulp Kitchen


Animals AustraliaThis and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org