Kitchen Garden Spaghetti

Serves 4

Preparation: 15 minutes + Cook time of 30 minutes

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Kitchen Garden Spaghetti


  • 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


  1. Preheat the oven to 200 degrees Celsius.
  2. Make a little cross cut in the base of the tomatoes, put them in a bowl, then pour boiling water over them. Let sit for about 10 minutes, then drain and peel. Chop coarsely and set aside. If they're not very juicy add the cup of water. (You can, of course, skip this step if you're using tinned tomatoes).
  3. Meanwhile, rinse the salt off the eggplant dice and put them on some non-stick paper on a cookie tray. Toss with a little olive oil if you like. Bake in the preheated oven until tender and starting, hopefully, to brown - about 15 minutes. Keep an eye on it.
  4. While the eggplant is baking, heat the oil in a cast iron pot over medium heat. Add the onion and saute, stirring frequently, for about 4 minutes. Add the garlic and saute for a further 1 minute. Add the oregano, sugar, red pepper flakes and paprika, and saute for another minute. Add the zucchini, peppers, carrots, broccoli and fennel, and cook for 4 minutes – or until the vegetables begin to soften.
  5. Increase the heat, wait until everything is sizzling/sticking, then add the wine or marsala. Stir, let that evaporate for a few seconds, then add the tomatoes, and baked eggplant, stir, and cover.
  6. Leave to simmer, stirring occasionally, for 10-15 minutes.
  7. While the sauce is cooking, get the spaghetti on and boiling.
  8. Once your spaghetti is cooked, drain and then add it, along with the nutritional yeast, to the sauce. Stir well, season with salt and pepper, and remove from the heat.
  9. Stir through the freshly torn basil and serve – with a spring of fennel leaf if you like, just for a touch of kitsch.

Recipe and photo provided by: Pulp Kitchen

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