Spaghetti with Vegetable Sauce
Ingredients
- 4 oz spring onions
- 1 clove garlic
- 8 oz carrots
- 2 tablespoons olive oil
- 8 floz meat stock
- 6 pints water
- salt and freshly milled white pepper
- 8 oz spaghetti
- 12 oz mushrooms
- 4 to matoes
- 2 tablespoons chopped parsley to garnish
Instructions
- 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.
- Add the carrots and fry for a few minutes, then add the stock. Cover the pan and simmer gently for 10 minutes.
- 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.
- 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.
- To serve, pour the sauce over the spaghetti and sprinkle with parsley.
Calories: 369 kcal
Carbohydrates: 60 g
Protein: 14 g
Fat: 9g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 179 mg
Potassium: 1024 mg
Fiber: 7 g
Sugar: 11 g
Vitamin A: 10950 IU
Vitamin C: 30 mg
Calcium: 93 mg
Iron: 2 mg