Anyone who knows me knows my love of all things carbohydrate. And pasta is no exception. I love my alternative pastas and tonight’s pick was an organic brown rice spaghetti, piled high with goodies from the farmers market. I love keeping it simple, I believe it really is the best option. Now that you know the way to my heart, and the reason my jeans no longer fit… lets get to it. With some seriously sexy comfort food.
Serves 2
2 Portions of Spaghetti – there is no point in me telling you how much to cook. Wing it. You know you want too.
1/2 Fennel
1 cm thick Slice of Aubergine / Eggplant
Handful Mushrooms
1/2 Pepper
Large handful of baby tomatoes.
Oil of choice- I used Avocado
2 tsp Herb de Provence
1-2 Cloves Garlic
1 Jar Passata or Pasta Sauce of choice
Optional 1Tbs Tomato paste
Salt and Pepper.
Fresh herbs
Pre heat the oven to 400. Chop all the veggies into 1-2 cm chunks. Toss in oil and herb de provence with a good pinch of salt. Pop on a roasting tray and roast for 25 -30 minutes.
During the last 15 minutes of cooking time. Pop enough water on to boil for the pasta, and cook according to the packet instructions. Before draining, remember to reserve some of the cooking water.
Pop the drained pasta back into the pan and pour over your pasatta or pasta sauce, dice the garlic and pop in now and cook everything until its all hot through. Add a little pasta water and the tomato sauce if you’re just using the pasatta. Season with salt and pepper.
Once the veggies are ready, lift them out and stir half of them through the spaghetti. Plate the pasta up and top with the remaining half of the veggies. Throw some nice fresh herbs on top for a boost of flavor and a lovely splash of colour!
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