|
450 g
1/2
2
2
225 g
2
275 ml
4
tablespoons |
whole
wheat spaghetti
small
cauliflower, cut into florets
medium
carrots, thinly sliced
medium
leeks, sliced
tomatoes,
skinned and chopped
small
avocados, peeled, stoned and thinly sliced
plan low
fat yoghurt
pumpkin
seeds
pepper
salt |
Method :
-
Cook
the spaghetti in plenty of boiling, salted water for 10-12 minutes,
or until it is just tender.
-
Drain,
refresh it in hot water and drain thoroughly.
-
Keep
the pasta warm.
-
Steam
the cauliflower, carrots and leeks until they are just tender.
-
Toss
the tomatoes with the hot spaghetti.
-
Toss
the cooked vegetables with the avocado and yoghurt and heat gently.
-
Pour
the sauce over the spaghetti and scatter with the pumpkin seeds.
Serves 4
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