Spaghetti With Vegetable Sauce Recipes

Ingredients :

400 g

2

1

2

225 g

50 g

100 g

225 g

15 ml

425 ml

15 ml

whole meal spaghetti

medium sized carrots, diced

small cauliflower, cut into flowerets

medium sized carrots, diced

green beans, sliced

margarine

mushrooms, sliced if large

tomatoes, skinned and sliced

whole meal flour

white or vegetable stock

chopped oregano

ground black pepper

salt

1. Cook the spaghetti in a large pan of boiling, salted water for 12-13 minutes, or according to the directions on the packet, until just tender.

2. Drain and keep warm.

3. Meanwhile, cook the carrots, cauliflower, courgettes and green beans until just tender, either in boiling, salted water or by steaming.

4. Drain and keep warm.

5. Melt half the margarine in a pan and fry the mushrooms and tomatoes over moderate heat for 5 minutes.

6. Stir in the cooked vegetables.

7. Melt the remaining margarine in a small pan, stir in the flour and cook for 1-2 minutes.

8. Gradually stir in the stock, bring to the boil and cook for about 3 minutes, until smooth and thickened.

9. Stir in the oregano and pour over the vegetables, stir to mix well, then combine with the spaghetti.

10. Toss with 2 large forks to distribute the sauce.

11. Serve hot with, if liked, grated Parmesan cheese.

Serves 6

Per Serving : 8 g fat, 9 g fiber.

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