Easy Vegetarian Spaghetti Recipe
Wholewheat Spaghetti with Cherry Tomato
This easy vegetarian spaghetti recipe of Wholewheat Spaghetti with Cherry Tomatoes ends the recipes for National Vegetarian Week 15 – 21 May 2017, which is all about getting stuck in and going veggie for the week.This easy vegetarian spaghetti recipe uses few ingredients and produces a delicious light meal option. This recipe contains olive oil, which is praised for its many health benefits – including promoting good heart health.
Easy Vegetarian Spaghetti Recipe
150g wholewheat spaghetti
2 tbsp olive oil
1 small red onion, finely diced
3 cloves garlic, crushed
16 cherry tomatoes, halved
½ medium lemon, zest only
Pinch of salt
Pinch of ground black pepper
5g fresh parsley or coriander, finely chopped
Place spaghetti in large pan of boiling water and cook for 10 to 12 minutes, or according to packet instructions, until tender.
While the spaghetti is cooking, heat the oil in a deep-sided frying pan over a medium heat.
Add the onion and garlic, cooking for 3 minutes until softened.
Add the tomatoes and lemon zest, then season with salt and pepper.
Cook for about 5 minutes or until the tomatoes become really soft and the oil has begun to take on an orange colour.
Once cooked, remove from the heat.
When the spaghetti is cooked, drain and add it to the tomatoes, along with the chopped herbs.
Stir to combine, then serve.
Energy: 392 kcals Protein: 12.5g Carbohydrate: 58.6g Of which sugars: 9.5g Fat: 13.6g Of which saturates: 2.1g Fibre: 11.5g Salt: 0.3g
National Vegetarian Week 15 – 21 May 2017 is all about getting stuck in and going veggie for the week. But that’s not possible we hear you cry, of course it is! If you enjoyed this easy vegetarian spaghetti recipe Read more about The Hairy Bikers taking part in National Vegetarian Week 15-21 May 2017 and their new book .Don’t fancy cooking tonight that’s ok order a take-away! How about a saag paneer, roti and rice or you could enjoy the comfort that is beans on toast. It’s easy to get stuck in!
All ©The Vegetarian Society recipes are from Happy, Healthy and Delicious cookbook.Over 80 tasty, nutritious and creative vegetarian recipes. Available from: Happy, Healthy and Delicious .The Vegetarian Society is a charity that is passionate about veggie food and wants everyone to know how varied and delicious vegetarian dishes are! Enjoying and maintaining a veggie lifestyle can be easy – and a great way to do it is with these meat-free recipes.A vegetarian does not eat any meat, poultry, game, fish, shellfish or crustacea, or slaughter by-products. Visit the website for lots more information.
National Vegetarian Week packs
National Vegetarian Week 2017 runs from 15-21 May, and it’s all about enjoying delicious, exciting food. Everyone is welcome to join in and we’ve got loads of free resource packs to help you make the most of it.
Each pack contains:
2 x A3 main posters
2 x A3 empty belly posters (with a space for you to write on details about your event)
25 x A5 flyers.
They’re great for so many things, including:
Advertising special offers and discounts
Letting customers know about the new veggie dish you’ve created at your restaurant
Highlighting any special events
Popping on the notice board
Share any activity on twitter using #nationalvegetarianweek as the Vegetarian Society will be sharing the best activity.
Order your packs and find more info at follow and to get tasty recipe inspiration from bloggers, chefs and foodies. While you are there sign up to the newsletter to discover delicious discounts and find fun fab freebies. Go on – get stuck in!
- 150g wholewheat spaghetti
- 2 tbsp olive oil
- 1 small red onion, finely diced
- 3 cloves garlic, crushed
- 16 cherry tomatoes, halved
- ½ medium lemon, zest only
- Pinch of salt
- Pinch of ground black pepper
- 5g fresh parsley or coriander, finely chopped
- Place spaghetti in large pan of boiling water and cook for 10 to 12 minutes, or according to packet instructions, until tender.
- While the spaghetti is cooking, heat the oil in a deep-sided frying pan over a medium heat.
- Add the onion and garlic, cooking for 3 minutes until softened.
- Add the tomatoes and lemon zest, then season with salt and pepper.
- Cook for about 5 minutes or until the tomatoes become really soft and the oil has begun to take on an orange colour.
- Once cooked, remove from the heat.
- When the spaghetti is cooked, drain and add it to the tomatoes, along with the chopped herbs.
- Stir to combine, then serve.