Saturday, 10 May 2014

Vegetarian Spaghetti

I'm not normally a fan of pasta but when i cook it its often using spaghetti.

I love the fresh ingredients in pastas particularly the ones we ate during our travels on the coast of Italy. The Italians put so much love in their pasta and they pride themselves on simplicity and freshness.


I'm hoping to replicate this simplicity by making a vegetarian spaghetti with a touch of gruyere and cream sauce.


I would recommend grating in lemon zest to lift the flavours and provide a tartness which in turn balances the creamy textures. The carrots were grated raw and tossed with hot pasta to add a fresh crunch. Overall, its a quick easy midweek dinner particularly if you are in to 'meatless Mondays'.


Items you need:

- 1 bunch of broccolini (5 stems) washed and chopped in half
- 1/2 cup of diced purple onions
- 1 clove of garlic diced
- 1/2 cup of grated raw carrot
- 1/2 a packet of spaghetti
- 1 cup of grated gruyere cheese (you can substitute with other cheeses you may have in the fridge)
- 2 tablespoons of thin cream
- 1 teaspoon of cracked black pepper and salt
- 2 tablespoons of chopped chives
- 2 tablespoons of chopped oregano
- 2 tablespoons of olive oil

What's Next?

1. Boil water and add half a packet of the spaghetti in with a pinch of salt. Add a tablespoon of olive oil to the pasta to ensure that it does not stick and boil for 8 minutes till al dante. Strain and set aside

2. Grate the carrot and toss in with the pasta while it is still warm.

3. Heat the pan and add a tablespoon of olive oil. Fry onions, chives, oregano, garlic and brocollini till onions are brown.

4. Add the grated gruyere, cream in to the pan of onions and herbs and stir through till the cheese has melted and the sauce simmers (five minutes)

5. Add the spaghetti to the pan and stir through. Serve with grated gruyere salt and pepper





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