Vegetarian Spaghetti

Serves 2-3
100g-150g Spaghetti
2 tbsp olive oil
1 medium size red onion, thinly sliced
¼ of each red, yellow, green peppers, thinly sliced
200g zucchini, halved, thinly sliced
Handful of yellow and red cherry tomatoes, halved
Handful of black olives, roughly chopped
100g boiled kidney beans (if using canned rinse beans before adding to pasta)
50g parmesan cheese, grated (optional)
Salt and pepper to taste

To make sauce:
2 tbsp olive oil
1 tbsp minced garlic
1 tsp chili flakes
1 vegetable soup cube
200g canned tomatoes, diced
2 tbsp tomato puree
2 tbsp capers


Boil water in a sauce pan, when water hits boiling point, add salt, spaghetti and cook for around 20 minutes till it’s soft. Drain water and set them aside.
Heat oil in a large non-stick pan, sauté onion for 2 minutes till it’s translucent. Add 3 color peppers, zucchini and sauté for 2 minutes. Add cherry tomatoes and turn off heat. Season with lots of ground pepper and set them aside.

In the same pan to make the sauce, heat oil and sauté garlic for a minute, add soup cube, chili flakes, diced tomatoes, tomato puree and capers. Stir well for 2 minutes, add spaghetti, and mix well with sauce.

Add sautéed vegetables, olives, kidney beans and stir well. Serve them in a plate and sprinkle grated parmesan cheese.

Note: You may also add button mushrooms (@step 2) and basil leaves / spinach (@step 4) to the above meal.

Pasta Vegetables