Sunday, April 25, 2010

Spicy Five Grain Spaghetti

Spaghetti is an all time favourite with so many families. While regular spaghetti has been around our stores as far back as we care to remember and is well loved; supermarkets are increasing stocking their pasta aisles with whole grain spaghetti, spaghetti with flax meal (read Omega 3), and multi-grain spaghetti. If you have been reluctant to try any of these out, don't be shy!! You are missing out on some great whole grain nutrition and significantly good taste!! Wholegrain pasta has a very wholesome and nutty taste, that enhances the entire flavour of the heartier pasta dishes, and takes on the thicker sauces very well.

Ingredients:
150g spaghetti
1 cup Homemade Pasta Sauce
1 tsp olive oil
1/2 tsp butter
1/2 red onion, minced
2-3 cloves garlic, minced
1 tbsp jalapeno, minced
1/2 cup zucchini, cubed
1/2 cup corn kernels
1/2 cup soy beans
1/2 cup kidney beans (from a can, drained)
1 soy sausage, sliced
Mixed Italian Herbs (oregano, marjoram, parsley, rosemary)

Method:
  1. Cook the spaghetti as per the instructions in the packet. Drain and set aside.
  2. In a large saucepan, heat the oil, then add the butter and the onions. Add the garlic, and jalapeno. Stir and cook on medium heat until the onions are translucent.
  3. Add the soy sausage, and stir fry until it is well coated with the seasoning. Cook for a couple of minutes. 
  4. Next add all the vegetables.and beans. Stir to blend and cook for another 3 minutes. Now add the pasta sauce and herbs. Mix well. Add 1/2 cup water and cook for 10 minutes. 
  5. The sauce should be of a thickish consistency now and the vegetables and sausage cooked but not overcooked.
  6. Add the cooked spaghetti. Give it all a good mix and serve piping hot.
Goes beautifully with a tall glass of fresh lemonade!! This serving of spicy spaghetti goes to one of my favourite events on the foodie blogosphere: Presto Pasta Nights. It is an event created by Ruth of Once Upon a Feast and hosted this week by Katie @ Thyme for Cooking.

It also goes to Anita's Kitchen which is hosting Vegetable Marathon: Beans from March 10 - May 10, 2010.

Vegan Substitutes: Try margarine or other dairy free butter substitutes in place of butter.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2013. All Rights Reserved. Kindly do not reproduce without permission.

7 comments:

  1. I love all the veggies in this. I'm a big fan of whole grain pastas, too. The hubs is a bit slower to convert.... but I do the shopping ;-))

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  2. Delicious spaghetti...Nice recipe too apu..

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  3. I like this recipe! I usually prepare whole grain spaghetti with cream cheese sauce.

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  4. this is such a tempting dish. looks absolutely delicious :)

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  5. Very fulfilling meal, love sphagetti, this looks delicious and very inviting.

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  6. I love whole grain pasta and use it almost exclusively! This is a delicious set of toppings you've got here.

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  7. Lovely dish. Despite being very wholegrain aware, I do neglect them in pasta. I must try cooking with wholegrain pasta again.

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