SPAGHETTI ALLA NAPOLETANA

Preparation time: 30 mins

Serves: 4-6

An absolute classic Italian number plus it's super simple and quick. All the vegetables can be substituted for whatever you have in your fridge. We make it in double batches and freeze it for the times we are short of time or in a rush. Substitute white pasta with wholemeal pasta is a great way of increasing fibre and will keep you fuller for longer.

INGREDIENTS:

1 packet of spaghetti
1 red onion (diced)
3 cloves of garlic (crushed)
1 zucchini (grated)
1 carrot (grated)
1/2 cup of sundried tomatoes (finely diced)
1/2 cup kalamata olives (finely diced)
1 jar of pasta sauce
800g diced tomatoes
2 tbsp mixed herbs
1 tbsp salt
2 tbsp extra virgin olive oil

METHOD

1. Heat olive oil then add onion, salt & garlic until soft and translucent
2. Add zucchini, carrot, sundried tomatoes, olives & mixed herbs and cook for 5 minutes
3. Add pasta sauce, tinned tomatoes & coconut sugar
4. Reduce heat and gently simmer (lid off) for 20 minutes
5. Cook pasta as per packet instructions
6. Stir the sauce and pasta together
7. Serve with vegan parmesan and a green side salad