I'm finally back in action after a crippling month of uni assignments and exams. I thought a delicious and nutritious vegetarian gluten-free spaghetti recipe would be the perfect way to make a comeback. This recipe is packed full of so much goodness, I don't even know where to begin. It contains carrot, zucchini, spinach, mushrooms, tomatoes, chilli, garlic, onion and oregano. So it covers almost all bases except for protein. Give it a go, it's pretty easy to make and is a definite crowd pleaser. If you're worried about not liking the vegetable component of it, don't worry because the carrot and zucchini are finely grated and you won't even notice them! It's such a great way to add vegetables to your day.
Gluten-free Vegetarian Spaghetti
1 packet gluten-free spaghetti
1 medium onion
2 cloves garlic
1 carrot, finely grated
1 zucchini, finely grated
2 400g cans diced-tomatoes
1/2 cup red wine (optional, but it makes a world of difference in flavour)
1 tsp ground chilli flakes
1 tsp oregano
Heat a little bit of olive oil in a non-stick pan on medium heat. Finely dice the onion, mushrooms and garlic then cook them in the pan until golden. Add the spinach to the pan and allow it to wilt. Toss through the grated carrot and zucchini for about 30 seconds until all ingredients are combined. Add the tomatoes and stir through. Add in the red wine, chilli and oregano and reduce heat to a low temperature. Allow the sauce to simmer for about 30-40mins until it has thickened.
Fill a medium-sized pot 3/4 full with water and put it on a stove with high heat. Allow the water to come to the boil then add in the spaghetti. Cook for about 10 minutes.
Serve the spaghetti topped with the sauce.