Spaghetti!

I'm not going to lie to you, I love pasta. I am one of those vegans who is really happy when the only vegan option at a restaurant is pasta with a plain tomato sauce. Bad vegan, I know.

I've making this spaghetti for 10 years now, always the same recipe. And yes, I've heard that is quite a strange way to make spaghetti since I do everything the other way around. But hey, no one ever complained. So here's my recipe for a plain and simple spaghetti with a tomato-vegetable sauce. The cheese I used for topping is Whilmersburger's Cheddar cheese, grated myself.





Ingredients: (Serves 2)
200 g spaghetti
4 tomatoes, chopped in squares
2 carrots, chopped in squares
1 zucchini, chopped in squares
1 bell pepper, chopped in squares
70 g tomato concentrate
2 tbsp Herbes de Provence
2 tbsp fresh basil, chopped
1 tsp chilipowder
1 tbsp paprika
salt and pepper

Method: Cook spaghetti as indicated on the package.
In a large wok pan, heat up some olive oil and add the tomatoes and the fresh basil. Leave this for about 10 minutes or until a sauce forms. Add all the other vegetables. Let cook for about 5 minutes. Now add the tomato concentrate and the other herbs. Leave this on a medium high fire for another 5 minutes.
You can finish this off with some extra basil, pine nuts or olives.