Spaghetti or noodles (as some would call them) are a staple for me. I love how simple they are to prepare, in countless, different ways with unlimited ingredients, and I am not kidding, they blend in with almost all ingredients I enjoy. The versatility of this dish is super amazing (bloggers invent their own language as they go). Let’s get right to it, shall we?

Vegetable Stir Fry Spaghetti

serves – 3

Ingredients

• 1 onion finely chopped
• 2 tomatoes finely chopped or grated
• 2 small carrots rectangular chopped
• 1 bunch of dania chopped
• 1 green pepper
• 1 medium sized potato rectangular chopped
• 1 tbsp butter
• 1 tbsp dark soy
• a pinch of cayenne pepper
• 1 tsp oregano
• a pinch of salt
• 1 tsp Tom yum sauce
• 1 tsp spanish paprika
• 250g spaghetti
• 30ml olive oil

Method

1. Heat the olive oil in a skillet and cook the onions until golden brown or up to your liking. Add the spices: cayenne pepper, Tom yum sauce, spanish paprika, oregano and salt (is salt a spice?) stir and cook for about half a minute. Then, add the tomatoes and potatoes and let them cook until the potatoes are soft.
2. Meanwhile boil the spaghetti for 3-5 mins, drain the water and add the butter.(my husband loves the taste of butter in this dish)
3. Once the potatoes cook, add the rest of the vegetables, (I also use Courgette and Celery when available) and stir for about a minute or less (I don’t like over cooking my veggies).

   

4. Once mixed well toss your spaghetti and sprinkle the dark soy, stir and mix again and remove skillet from the fire. 

Serve hot with some mayonnaise or coconut milk. Enjoy!

Love,

Neemah