RECIPE: Vegetarian Spaghetti
Sometimes the lure of a greasy takeaway can be tempting when you get home from work late and you’re exhausted. But it’s never worth it. I always feel overfed and vitaminless afterwards and wish I had just bothered to cook. This recipe will be ready before a pizza arrives and it’s not half as dirty!
So, chill a nice bottle of Semillon in the fridge, switch on Netflix, go and put your big fluffy socks on, spend 15 minutes making a big bowl of pasta and……..RELAX!
Click here to see this dish as part of a leftovers MEAL PLAN
8 cherry tomatoes
2 cloves garlic
2 tbsp white wine
salt and pepper
1/4 cup toasted rye breadcrumbs
Cook pasta as per packet instructions – let’s face it, we’re not making our own from scratch on a Wednesday night, are we!
To make the breadcrumbs, toast 1 slice of rye sourdough (I prefer a rye sourdough for flavour as well as its low gluten content, however, this is leftovers so use what you have). Wait for it to cool and harden before whizzing up in a food processor, if you whizz the toast up hot you’ll end up with soggy bread clumps.
Slice onion, leeks and zucchini into ribbons and fry together in a little olive oil over a medium heat for 2-3 minutes. Next, add in the garlic and cherry tomatoes. Deglaze the pan with the white wine – I was admittedly conservative with my wine measurements in the ingredients, add more if you like – once the vegetables have started to caramelise. Cook down for a couple more minutes.
Strain the pasta and combine with the vegetables and breadcrumbs. Drizzle with olive oil and serve.
Grated lemon zest
Grate over some Parmesan or Manchego cheese.
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