Blitzed Spaghetti
- Kaity Aitken
- Sep 19, 2019
- 1 min read
Updated: Mar 19, 2020
In our family we absolutely love sitting down to big family dinners, especially when they are as flavourful and nourishing as this spaghetti! Not to mention how perfect the leftovers are for breakfast or lunch. Hiding all the veggies by blitzing them means anyone and everyone can enjoy dinner.
Serves 2-3
Ingredients
1 Onion
4 Garlic Cloves
2 Stalks Celery
2 Carrots
2 Zucchinis
250g Mushrooms (optional)
250g Cherry Tomatoes / 1 Tin Diced Tomatoes
2 tsp Vegetable Stock Powder
500ml Pasta Sauce
1 Tbs Molasses
Spaghetti Pasta
Method
Peel onion and garlic and roughly chop, throw into food processor and pulse until finely diced
Put a dash of olive oil into a pan and tip in the onion/garlic mix on medium heat
Pulse the celery until desired texture/size and add into the pan
Roughly chop the carrots before pulsing
Dice up the zucchinis or pulse*
If using, add in mushrooms (sliced, chopped or blitzed is fine)**
Throw in the cherry tomatoes / diced tomatoes***
Add in stock powder, pasta sauce and molasses and cook until carrot has softened (or leave it crunchy and just cook until warm if so desired)
Boil pasta as per packet instructions
Serve and Enjoy
Notes
**I find the food processor more purées zucchini which is delicious in spaghetti and hides it well for anyone who doesn’t like it!
***Mushrooms are completely optional and the sauce is tasty with or without them.
****I really like lightly pulsing the cherry tomatoes before I add them so it combines well into the sauce, alternatively use a tin of diced tomatoes as is.
Additional extras you may like to add
Chopped Walnuts
Leafy Greens (Spinach, Kale, Chard, Silverbeet, etc)
Herbs & Spices
Vegan Cheese
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