Ingredients (use vegan versions):
- 1 can diced tomatoes
- 1/2 cup of sliced mushrooms
- 1 finely chopped onion
- 1 chopped zucchini
- 1/2 a chopped eggplant (optional)
- 1/2 teaspoon cumin
- 1/2 teaspoon cardamom
- 1 clove garlic, crushed
- olive oil or extra virgin olive oil (cold pressed if available)
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika (optional)
- 1/4 cup chopped coriander
- 250g of any Italian pasta (spaghetti, shells or spirals)
Directions:
1. Heat some olive oil in a frying pan
and add onion. When onion has been fried for a few
minutes, add zucchini and put the lid on.
2. Boil some water and add the pasta.
Keep an eye on it while doing the
other steps and remember to turn it
off and drain when it's done.
3. When zucchini has cooked and onion
has browned add mushrooms. Mix the crushed garlic with a tiny
bit of olive oil and add to the fried
vegetables. Stir in the coriander and once the
mushroom is completely cooked turn the
heat off.
4. Add the can of dried tomatoes and
cooked pasta. Add the spices and stir until the
sauce is hot.
ENJOY!
Preparation time: 15 minutes
|
