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Natasha Martins

Rainbow Spaghetti


This colourful pasta is so easy to prepare and cook, perfect for a dinner or lunch in a hurry! It's packed vegetables but also has that creamy comfort from the additional crème fraîche. You don't have to be restricted to the vegetables and cold meats in the recipe - feel free to substitute in your favourite foods. You can even add more vegetables and remove the meats for a vegetarian option or use tuna and salmon for pescatarian options too. A great dish for finishing off those remaining fridge and cupboard items! Be creative and enjoy!



Serves 4 | Total Time 40 minutes | Easy


Ingredients:

370g spaghetti

1/2 Red bell pepper

1/2 Yellow bell pepper

1/2 Red pepper

3 Large cloves of garlic

2 Spring onions

1 Leek

200g Half-fat crème fraîche

Handful Parsley

1tbsp Olive oil

Salt, Pepper & Cajun Spice, to taste

Optional: 10 slices wafer thin slices ham or chorizo or 2 fillets shredded salmon

Feel free to substitute meats, fish or veg of choice into the dish



Method:

  1. Prepare the vegetables by roughly chopping the peppers and onion into small pieces. Then slice the leeks and spring onion and finally, crush the garlic.

  2. If you are using cold meats or fish, prepare these too. Thinly slice the meats and if needed cook and shred the fish.

  3. Place water into a pot, with a teaspoon of salt and dash of olive oil, and put on the stove to boil.

  4. Meanwhile, heat a large pan with olive oil. When hot add the peppers and red onion and cook until slightly browned and softened, stirring often.

  5. Next add the garlic and spring onion. Stir in salt, pepper and cajun spice to taste. You can also add some paprika if this is your preferred flavour. Reduce heat and simmer

  6. While the vegetables cook, add the spaghetti to the boiling water and cook according to packet instructions (normally 8-10 minutes)

  7. Leave the vegetables to simmer while the pasta cooks and add any optional meats or fish at this point. Make sure to continuously taste and adjust to preference.

  8. Once the pasta is cooked, drain and reserve some of the pasta water.

  9. Take the vegetable pan off the heat and stir in the crème fraîche and parsley

  10. Next, stir in the spaghetti and if it begins to get dry add some of the pasta water, one tablespoon at a time. (If the vegetable pan is too small you can always use a large bowl or pot instead)

  11. Return briefly to the heat to ensure it is warm.

  12. Serve in a bowl with a sprinkle of parsley and enjoy!



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