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.
100 g cherry tomatoes
2 garlic cloves
1 tbsp olive oil
150 g spaghetti
Ground black pepper
Fresh basil leaves (optional)
Vegetarian pasta cheese (optional)
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!