Wordless Wednesday

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CARB on CARB!!!  Don’t ask!! Lol! 😉

Quick Magical Spaghetti Pomodoro Recipe

Sharing Food On Shivaay Delights

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Today’s food blogger choice is the vegan cook from the clear, concise and full of delicious food blog “Why not vegan?”

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I saw this amazing picture. Roasted brussel sprouts with a garlic spaghetti, I know I will be trying this very soon. I always seem to forget that sprouts are available during the whole year and not just at Christmas where everyone eats them for tradition, rather than actually wanting to eat them!

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The Why Not Vegan Blog and Spaghetti Recipe

Check out this food blog…it will inspire you! Much love, D x

Chilli Garlic & Lemon Spaghetti

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A few years ago, I went out with my colleagues for a meal after work. We all decided on an Italian restaurant that had just opened. We made ourselves comfortable and it was time to order the starters.

A dear colleague of mine, Francesco was speaking to the waiter in Italian and requested a dish that was not on the menu. I was intrigued and when all our starters arrived he got a steaming shallow dish of Spaghetti Aioli/ spaghetti “aglio olio”!

It looked so good and I wish at the time he had ordered I would have gone for the same. Though not on the menu he said that if you request it at restaurants they will most always accommodate as it is very much a loved dish in Italy!

In the next few days l, I just had to recreate this adorable dish for my husband and me. I put a twist on mine with lemon so that the freshness would cut through the strength of the garlic.

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We have this very often now! And am so happy that Francesco had this dish as now we get to enjoy it! I hope you do too..

What’s cooking in your kitchen today? I have some stuffed peppers to prepare for lunch! Have a fun filled Wednesday! Much love D x

INGREDIENTS

1 green chilli sliced finely
6 cloves garlic crushed
6 tbsp olive oil
1 tsp dried oregano
Salt to taste
Lemon to taste
Fresh Spaghetti pre cooked

METHOD

• Heat the 2 tablespoons of oil in a medium saucepan with the garlic on a low heat

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• Add the chilli and oregano. Let the flavours intermingle. Cook on a gentle heat for 5-8 minutes, being careful not to burn the garlic

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• Pour in the rest of the oil

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• Take off the heat and stir in some salt and fresh lemon juice

• Take the pre cooked spaghetti and place into the saucepan. Gently combine and toss the pasta until it is covered in the garlic oil dressing

• Serve with a sprinkling of parmasen cheese and devour!

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Cherry Tomato Spaghetti In 15 Minutes

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Recently I’ve been under the weather and the only thing that will truly cheer me up is a large bowl of fresh tomato spaghetti. But the thing is when I want spaghetti, I want it now! The same goes for my 3 year old who now thinks I am Samantha from
“Bewitched” who can just twitch her nose and magically his spaghetti appears! So I have a lot to live up to lol! Didn’t you just love that show? Ironically I used to sit and watch it, devouring a bowl of spaghetti hoops when I was young!

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This extremely easy and homely recipe is soooo goooooood! I cook the fresh cherry tomatoes first and make it into a sauce, only then to cook the spaghetti in that very sauce! OMG! The results are silky, satin spaghetti draped in a juicy explosion of tomato and garlic flavours. Plus you get instant spaghetti! How you want it! When you want it! So I have a happy 3 year old and a happy me!

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INGREDIENTS

1 tbsp olive oil
¼ tsp dried red chilli flakes
3 garlic cloves minced
10 cherry tomatoes halved
⅓ tsp dried oregano
½ vegetable stock
Salt to taste
1½ cup boiling water
Dried spaghetti for 2

METHOD

• Heat the olive oil on a low heat in a medium saucepan along with the garlic and chilli flakes. Let the ingredients fuse into the oil for a few minutes

• Stir in the cherry tomatoes and slowly mash them up into the oil, cook for 5-8 minutes on a low heat

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• Crumble in the stock cube and season with salt. Break the spaghetti into quarters and place in the saucepan. Pour in the water, stir and bring to a boil

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• Cover and simmer for 10-12 minutes, stirring occasionally. You may need to add more water to cook the spaghetti

• Once the spaghetti is done, the sauce will be silky and smooth. Top with some mellow grated Cheddar cheese

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Magical Spaghetti Pomodoro

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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!

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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!

INGREDIENTS

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

METHOD

• Put all the ingredients apart from the basil in a large non stick saucepan and cover with the vegetable stock

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• 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

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• 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!

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Veggie Spaghetti Bolognese

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Yes, its soya mince again! I really can’t get enough of the stuff. I think that it’s amazing how vegetarians these days are so lucky, especially in the UK to have so much choice and variation with their diet. If you haven’t tried any of the Quorn products you are seriously missing out. I urge you to try soya mince! Not only is it good for you but so very satisfying after eaten in a good way. Not in a bloated or stodgy way! It’s great!!

Here in this recipe, the bolognese has a lot of flavour and the spaghetti manages to absorb and adds to this wonderful healthy and scrumptious dish. As you can probably tell, I just love Pasta!!!

INGREDIENTS

300g soya mince pack frozen
1 large carrot grated
1 medium onion grated
2 sticks celery grated
2 cloves garlic crushed
500g tomato passata
1 stock cube
150 ml water
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp paprika
1 tsp oregano
1 tbsp spaghetti bolognese powder
1/4 tsp sugar
1/2 tbsp tomato ketchup
1 tbsp olive oil
spaghetti cooked al dente

METHOD

1. Heat olive oil in a large saucepan. Throw in oregano and half of the crushed garlic. Let it sizzle on a low flame and then add the mirepoix (trio of grated onion, carrot and celery) Mix well and cook covered for 5 minutes

2. Once the trio mixture is softened pour in the passata plus the garlic and crumble in the stock cube. Put in all the other seasoning ingredients and stir in the water. Let the sauce cook for a further 4 minutes on a low flame covered

3. Carefully mix in the soya mince. Combine well, at this stage you, may need to add a little more water depending upon consistency of sauce. Bring to the boil and then simmer on a low flame for 10 minutes. Stir and simmer again for a further 15/20 minutes covered

4. Once ready plate up some al dente spaghetti and scoop out some delicious bolognese and smother the spaghetti. Serve with a grated hard cheese of your choice

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