This spaghetti dish is truly MAGICAL!!! You put in all the gorgeous ingredients into one pot and in 15 minutes you will uncover a cooked dish ready to eat!
Such a rustic looking recipe which allows for the spaghetti to be cooked in its own starchy silky sauce. You will find that all the flavours are absorbed into the spaghetti and are more intense as it all fuses together in this abra-cadabra pot!
I made this on Sunday when my brother and family came round for an early supper. I went into the kitchen, prepped the ingredients, did my magic and casually kept returning to see my work in progress…I love this recipe as you can spend more time with your loved ones whilst the supper is happening on its own!
A real winner for us that evening, combined with some soft tear and share garlic bread courtesy of my brother as soon as he found out we were having pasta!
Thanks Bro and family, we thoroughly had a nice time and it was sooo good to catch up!
400g dried spaghetti
1 medium onion sliced into crescents
3 garlic cloves sliced
1 tin chopped tomatoes
1½ tsp dried oregano
vegetable stock at least 800ml
1 green chilli chopped (optional)
½ tsp paprika
Salt to taste
1½ tbsp olive oil
10-14 fresh basil leaves chopped
• Put all the ingredients apart from the basil in a large non stick saucepan and cover with the vegetable stock
• The stock should soak all the ingredients, bring everything to a boil and then reduce to a low simmer and cover. Cook for 10-15 minutes stirring occasionally to avoid sticking
• You will find that the stock will be absorbed quite quickly so add to the pot to help the cooking process. Do check seasoning as this will alter with the extra stock
• Once the spaghetti is al dente (firm to the bite) it is ready, Throw in the basil so that it will permeate with the sauce
• Serve with some grated Parmesan and in my case a mature Cheddar!
Yes it says One Pot! Soooo easy and soooo comforting in this autumnal weather! There may look to be a lot of ingredients but this is what makes this dish and remember no separate cooking of the veg or tomato base. It’s just too good to be true right?
Well ok you do have to blend the bhaji curry at the end! But the blender will do all the hard work as will the cooker in this one pot wonder! Go on give it a try and let me know how you go! Love D x
1 cauliflower separated into florets
1 aubergine chopped
2 medium red potatoes chopped
2 medium onions chopped
1 red bell pepper
1 cup frozen peas
3 garlic cloves crushed
2 tsp ginger grated
150g tomato crushed/passata
1 tbsp sunflower oil
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of asafoetida
2 tsp salt or to taste
¼ tsp paprika
¼ tsp chilli powder
2 tsp pau bhaji masala or 3 tsp if you want it spicy
2 tsp ground cumin & coriander powder
⅓ tsp turmeric
Pinch of sugar
Squeeze of lemon
1 tbsp butter
chopped coriander to garnish
• Heat up the oil with the asafoetida, cloves, mustard and cumin seeds. Once the seeds start to sizzle throw in the onion, 1 clove of garlic crushed, ginger and red pepper and sauté until onion is translucent
• Add the cauliflower, aubergine, potatoes and pour over some boiling water enough to cover half of the veg. Stir in the salt, coriander & cumin powder and turmeric. Bring to a boil and then cover on a low heat for 10 minutes until the vegetables are tender
• Pour in the passata add the peas, 2 cloves of crushed garlic, sugar, pau bhaji masala and mix well. Cook and cover for a further 10 minutes
The vegetables should be quite mushy and very tender at this stage. This is what you want
• Lastly pour the bhaji into a blender and blitz until you have a paste similar to the main picture. Return back to the saucepan and stir in the butter and lemon juice.
Can be served with buttered toast or rolls or even with chapatis