We
are approaching the end of The VegHog's Cheap Eats Week.
I think that I have definitely saved some money while cooking these
dishes, and I hope that you have too. I will post one final recipe
tonight, so in the meanwhile have a great Sunday and see you later!
This recipe is for
courgette and carrot strings with spaghetti and tomatoes. I like the
fact that the pasta hasn't been fully replaced by the vegetable
strings. That's why this dish is a bit more filling and pasta is
always quite an affordable option. There are only fairly small
amounts of each vegetable in this dish, which can even be covered by
some leftover vegetables. I need to confess that I used one yellow
carrot in this, which may not be the cheapest, but it was the one
that I had available. Generally root vegetables are very cheap at the
moment.
I marked the
vegetarian pasta cheese and fresh basil as optional, as they are a
bit of “luxury” in this dish. However if you have a growing basil
plant, it's sustainable and not very expensive, and also just a small
drizzle of pasta cheese is enough to add something nice.
This dish should
feed four adults for lunch.
Ingredients
100 g cherry
tomatoes
2 courgettes
2 carrots
1 onion
2 garlic cloves
1 tbsp olive oil
150 g spaghetti
Salt
Ground black
pepper
Fresh basil leaves
(optional)
Vegetarian pasta
cheese (optional)
Method
Drizzle the
tomatoes with olive oil and salt and roast them in the oven until
they are soft.
Cut the courgettes
and carrots into thin strings with a spiraliser or vegetable cutter.
Chop the onion and
garlic finely and sauté them in olive oil until soft.
Add the carrots to
the pan and after a while the courgettes and tomatoes. Only cook
these for a couple of minutes, especially the courgettes.
Cook the pasta al
dente and add it to the pan.
Season, serve and
enjoy!
Your VegHog
No comments:
Post a Comment
Thanks for reading! I would very much appreciate any comments or suggestions from you.