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Hearty Veggie Spaghetti

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
25 Mins

DIFFICULTY

INGREDIENTS2p4p
Spaghetti180 gr360 gr
Onion12
Zucchini12
Pumpkin250 gr500 gr
Garlic2 cloves4 cloves
Cherry tomatoes120 gr240 gr
Diced tomatoes400 gr800 gr
Herb mix (Italian herbs, chilli)1 tsp2 tsp
Pine nuts60 gr120 gr
Nutritional yeast1 tbsp2 tbsp
Spinach leaves30 gr60 gr
*Olive oil2 tbsp4 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy812Kj
  Protein6.6g
  Fat, Total3.9g
  –  Saturated0.4g
  Carbohydrates31.3g
  – Sugars2.3g
  Sodium11g
  AllergensTree nuts: pine nut Wheat: pasta

TOOLS: large saucepan, 2 x frying pans, spatula/wooden spoon, paper towel

METHOD

1

COOK
Bring salted water to the boil in large saucepan ● add spaghetti and cook al dente (slightly firm in the middle) for about 8 minutes ● drain and rinse under cold water to stop cooking process

2

PREP & SAUTE
Chop onion in half and thinly slice ● cut zucchini into 1.5 cm cubes ● remove skin and seeds from pumpkin and dice into 1.5cm cubes  ● heat 1(2) tbsp olive in fry pan on medium heat ● fry onion for 4 minutes ● add zucchini and pumpkin to fry pan and cook for 6 more minutes

3

PREP & ADD
Finely chop garlic and halve the tomatoes ● add to the pan with mixed herbs ● cook for 2 minutes ● add diced tomatoes and S&P ● reduce to a simmer and heat through ● when sauce becomes thick add water in 50ml parts until desired consistency is reached

4

TOAST
Heat 1 tbsp oil in small fry pan on medium heat ● toast pine nuts until golden ● drain on paper towel

5

COMBINE & SERVE
Gently add spaghetti to fry pan with sauce, stirring a few times ● add spinach and stir well to wilt and combine all ingredients thoroughly ● serve in a bowl and garnish with nutritional yeast and pine nuts

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.