Spaghetti with Vegetable Sauce recipe
information
355 calories per serving
ingredients
100 g (4 oz) spring onions
1 clove garlic
225 g (8 oz) carrots
2 tablespoons olive oil
250 ml (8 fl oz) meat stock
3.5 litres (6 pints) water
salt and freshly milled white pepper
225 g (8 oz) spaghetti
350 g (12 oz) mushrooms
4 tomatoes
2 tablespoons chopped parsley to garnish
1 clove garlic
225 g (8 oz) carrots
2 tablespoons olive oil
250 ml (8 fl oz) meat stock
3.5 litres (6 pints) water
salt and freshly milled white pepper
225 g (8 oz) spaghetti
350 g (12 oz) mushrooms
4 tomatoes
2 tablespoons chopped parsley to garnish
method
1. Trim, wash and chop the spring onions. Finely chop the garlic. Scrape, wash and chop the carrots. Heat the oil in a large frying pan and fry the spring onion and garlic.
2. Add the carrots and fry for a few minutes, then add the stock. Cover the pan and simmer gently for 10 minutes.
3. Bring the water to the boil with a generous sprinkling of salt, add the spaghetti, stir and boil for 12 - 13 minutes in an open pan. Drain the spaghetti.
4. Wipe and slice the mushrooms. Peel the tomatoes, remove the seeds, then chop. Add the mushrooms and tomatoes to the vegetable sauce and cook for 5 minutes. Season to taste.
5. To serve, pour the sauce over the spaghetti and sprinkle with parsley.
2. Add the carrots and fry for a few minutes, then add the stock. Cover the pan and simmer gently for 10 minutes.
3. Bring the water to the boil with a generous sprinkling of salt, add the spaghetti, stir and boil for 12 - 13 minutes in an open pan. Drain the spaghetti.
4. Wipe and slice the mushrooms. Peel the tomatoes, remove the seeds, then chop. Add the mushrooms and tomatoes to the vegetable sauce and cook for 5 minutes. Season to taste.
5. To serve, pour the sauce over the spaghetti and sprinkle with parsley.
serving amount
serves 4
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