Spaghetti kinda-alla Norma

For a taste of Italy, try this delicious recipe! 🍝

Prep | less than 5 mins

Cook | 20 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 25 minute meal

INGREDIENTS

300g spaghetti

1tbsp vegetable oil plus extra as required

1 large brown onion, sliced

1 large carrot, peeled and diced

2 aubergines, diced into roughly 2cm cubes

2tbsp reserved pasta water

1tbsp apple cider vinegar

1x 400g tin of plum tomatoes

1tsp dried oregano

Topping:

30g hard vegan cheese, grated

handful of basil, rough-chopped

handful of sliced black olives (optional)

METHOD

Fry the onion, carrot and aubergine in the vegetable oil for 10 minutes stirring occasionally, adding a splash more oil as required. Stir in the vinegar and tomatoes, breaking them up with the back of a spoon. Cook for a further 10 minutes until you have a nice thickened and glossy sauce. Meanwhile cook the pasta (around 10 mins – see packet) then drain reserving 2tbsp pasta water and add this to the sauce. Add the pasta to the sauce and toss well then portion into serving bowls and sprinkle over with chease, basil and olives

Copyright © misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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