Autumn Spaghetti
A delicious vegetarian lunch or dinner idea with vegetables, olives and spaghetti.
Autumn Spaghetti A delicious vegetarian lunch or dinner idea with vegetables, olives and spaghetti. |
| Servings | Prep Time |
| 4people | 10min |
| Cook Time |
| 40min |
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Ingredients
- 500gr spaghetti
- 1small butternutpeeled and chopped
- 5ml cinnamonground
- 1small broccoli headcut into florets
- 4 tomatoesblanched and chopped
- 3tablespoons balsamic vinegar
- 3tablespoons honey
- salt and black pepper
- 1cup black olives
- fresh oreganoto season and garnish
Instructions
- First off, cook your spaghetti in boiling water with a dash of olive oil until al dente. Drain and set aside.
- Arrange your vegetables on an oven proof pan, sprinkle with cinnamon and a little olive oil, cover with foil and grill in a preheated oven for 40 minutes – until done. Remove from oven and set aside.
- On medium heat, bring the tomatoes to the boil; add the balsamic vinegar and honey. Cook for about 5 minutes or so, add lots of black pepper and season with salt.
- Add all your ingredients in a mixing bowl and mix together the spaghetti, veggies, and tomato sauce. Add chopped oregano, olives and season with salt and pepper.