Ingredients:
16-ounce/450g package wholewheat spaghetti
4 shallots, finely chopped
1 stalk celery, finely chopped
1/4 cup water or red wine
14-ounce/400g can chopped tomatoes
1 tablespoon chopped fresh chevril
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh mint leaves
1 cup finely chopped fresh spinach leaves (firmly packed)
1 vegetable bouillon cube
1/2 teaspoon Maggi seasoning
Salt and pepper
4 shallots, finely chopped
1 stalk celery, finely chopped
1/4 cup water or red wine
14-ounce/400g can chopped tomatoes
1 tablespoon chopped fresh chevril
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh mint leaves
1 cup finely chopped fresh spinach leaves (firmly packed)
1 vegetable bouillon cube
1/2 teaspoon Maggi seasoning
Salt and pepper
Recipe:
1. Cook spaghetti in boiling salt water until tender but firm; drain and keep warm.
2. Saute in a 1/4 cup water or wine the onion and celery.
3. When soft, add the tomatoes, the herbs, and the spinach. Cook for about 15-20 minutes.
4. Drain any remaining liquid and place vegetable mixture in a blender or food processor; blend until smooth.
5. Heat mashed vegetables in saucepan.
6. Add Maggi seasoning and dissolved vegetable stock cube, and if necessary, salt and pepper to taste.
7. Pour sauce over spaghetti and serve immediately
2. Saute in a 1/4 cup water or wine the onion and celery.
3. When soft, add the tomatoes, the herbs, and the spinach. Cook for about 15-20 minutes.
4. Drain any remaining liquid and place vegetable mixture in a blender or food processor; blend until smooth.
5. Heat mashed vegetables in saucepan.
6. Add Maggi seasoning and dissolved vegetable stock cube, and if necessary, salt and pepper to taste.
7. Pour sauce over spaghetti and serve immediately
Serves:
4 to 5