Healthy and easy vegetarian spaghetti for this Valentine’s day !! Easy runs in my mind when I am lazy or sick. The homemade spaghetti meal happened because I was sick last week. This is a mouthwatering vegan dinner which don’t ask for any side dish. They are simply delicious with whatever it has.
My son loves pizza, noodles, spaghetti and all foods that falls in the group. I used to think why can’t he love our Kerala matta rice. That’s what we usually make at home. But now I am good with his food cravings. The reason 😉 I can add whatever veggies he don’t like or eat to the pizza and spaghetti. He will never know, at least for now. Even though he find out those veggies, he don’t care since it’s his favorite pizza or spaghetti. This easy vegetarian spaghetti make me happy since my son is eating healthy though I am not feeling well.
Since every one in the family liked this easy vegetarian spaghetti from last week, we are making it again today for Valentine’s day. Not because I’m sick or lazy, we really loved it. But today we are going to make it special by using love pasta instead of spaghetti. I got some heart shaped (colored with beet) pasta from Aldi’s Valentine’s specials last week. If you can get some, try this vegan recipe for your valentine. Otherwise spaghetti will work fine and they will be ready in just 30 minutes.
Use any veggies lying around in the refrigerator that you don’t know what to do. Chances are that will make this easy vegan spaghetti more delicious. Let’s head to the recipe:
Easy Vegetarian Spaghetti
Easy Vegetarian Spaghetti
Ingredients
- 4 oz wheat Spaghetti
- 5-6 cups of Water
- Salt to taste
- 2 tbsp Olive oil
- 1 tsp Fennel seed
- 2 Garlic cloves finely chopped
- ¼ cup Onion chopped
- ¼ cup Carrot chopped
- ¼ cup green Bell pepper capsicum, chopped
- 1-2 Green Chili
- ¼ cup frozen Green Peas thawed
- ½ cup Broccoli florets
- ¼ tsp Clove powder
- ¼ tsp Cinnamon powder
- ¼ tsp Black Pepper powder
- ¼ tsp Turmeric powder
- ¼ tsp Yellow Mustard sauce
- 2 Tomatoes chopped
- Salt to taste
- 2 tsp Extra virgin Olive oil
- Fennel leaves to garnish optional
Instructions
- Bring the water to a boil in a large vessel. Add salt to taste.
- Cook the spaghetti until al dente.
- Save ¼ cup of spaghetti cooked water before draining. This starchy water can be used to adjust the consistency of the dish finally.
- Drain and set aside.
- Heat olive oil in a large pan.
- Add fennel seeds and let it crackle.
- When the crackling stops, saute garlic and onion until onion is translucent.
- Then add the carrots, bell pepper, and green chili. Cook on medium-high heat for 1-2 minutes.
- Add the green peas and broccoli florets. Cook for 1 minute with stirring.
- Add the clove, cinnamon, black pepper, turmeric and mustard sauce and stir to coat well.
- Stir in the tomatoes and salt to taste. Cook until the tomatoes are mashed completely.
- Finally mix the cooked spaghetti with vegetables. Add the saved pasta water and mix well.
- Cook on medium-low heat for 1-2 minutes.
- Remove from heat.
- Drizzle the extra virgin olive oil on top of the spaghetti.
- Garnish with chopped fennel leaves.
- Serve hot.
Notes
You can use 3-4 cloves and a ½ inch cinnamon piece instead of powder.
Check the ingredients label to see whether the spaghetti is egg-free if you are purely vegan.
Once again, Happy Valentine’s Day to all of you.
Happy Cooking
