We had bought a variety of veggies from the local market and I wanted to make a super veggie packed dinner. If we go the nepali way, either we make one item for each veggie or combine all to make a veggie curry. A and I didn’t want to have rice for dinner and making flat bread would be a lot of work. So we settled for a veggie spaghetti bake. The result was quite nice and hence I decided to include the recipe here.
Ingredients for the sauce
Pumpkin – same amount as the tomato puree
Tomato puree- 1 small can
Diced tomatoes- one big tomato dices
French beans- a bunch
Garlic-3-4 cloves smashed and chopped
Red Onions- one big onion sliced
Oregano, rosemary and thyme- according to taste
Chilly flakes and Salt to taste
Olive Oil-2 tablespoons
I began by cooking spaghetti and throwing in the cleaned and largely diced pumpkin in the same pot. Once the spaghetti was done, I drained it and put french beans in the hot water and let it sit for a while.
For the sauce, I fried some chopped garlic and half the red onions in olive oil first. After that I put the tomato puree in it, added some water and let it shimmer. In the meanwhile I smashed the boiled pumpkin and cut the french beans. I added all the veggies in the sauce, added oregano, rosemary and thyme along with chilly flakes and salt. I let it cook briefly(I wanted the french beans to be crisp).
After that the job was almost done. I just needed to arrange it all in a baking dish. First I put the spaghetti and then went the sauce followed by a layer of sliced red onions and diced tomatoes. I grated some mozzarella cheese on top and let it bake for 20 mins.
Voila! the dinner was served. It was yummy, I wish I had taken good pics of it though.
I made this again last night and I added beets to the veggie sauce and a layer of fresh basil leaves, it was yummier :).