#vegetable spaghetti

I love making vegetable spaghetti for dishes such as Meatballs, Bolognese, Pad Thai or Laksa.  This technique was taught to me when I first started my chef’s apprenticeship in a French influenced fine dining restaurant headed up by executive chef Neil Jackson. A great alternative to traditional pastas and they have the added benefit if being nutrient dense as well as being gluten free. There are no nasties, just the good vegetables and a healthy dose of fibre, vitamins and minerals.

I like to use firm vegetables such as zucchini, carrot, pumpkin, daikon radish, sweet potato or leek, no boiling required, just cook in the pot with a little olive oil over a low to medium heat for 5 minutes. Add a splash of stock for extra flavour if you like, finish with lots of freshly chopped garden herbs and you have the most delicious spaghetti you’ve ever eaten. Toss through tomato based or meat sauces like Bolognese, Napolitana or Tuna Puttanesca, stir through a spoon full of basil pesto or finish simply with a hint of Parmesan. Bon Appetite !

Vegetable Spaghetti with Meatballs

One of my favorite meals to pull out of the freezer on a weeknight is meatballs cooked and then frozen in a really tasty tomato sauce.  If I put the water on for the pasta at the same time as the meatballs go in the microwave to defrost, then both elements of the meal are ready to serve at the same time.  It makes for a seriously low effort but delicious supper.  It even has the added benefit,…