Pasta: Not All About Rice

By Adetutu Adetule

Spicy and Trendy

Combine Spaghetti and Mixed Vegetables

Hungry? Lazy? Same here. Check your cupboards and freezer, and you’ll find out that you likely already have everything you need to make a delicious meal of spaghetti with vegetables … in just 20 minutes! No one will have any idea that this dish is so quick and simple to make, and just as tasty. We won’t tell if you don’t.

The more colourful and varied your vegetable medley, the more impressive this pasta dish will look, so try a mixture with nicer veggies like broccoli or red bell peppers, for example. For a vegetarian version, just substitute the Parmesan cheese for a vegetarian alternative.

Spaghetti

Beef

Green and red Bell peppers

Vegetable oil

Oyster sauce

Dark soy sauce

Onions

Chilli flakes

Broccolini

Seasoning cubes

Tomatoes

HHot Dog (Sausage)

Sweet corn

Carrots

Step 1

Parboil the spaghetti in water and vegetable oil till it is almost done

Drain the water and set it aside.

In a large, heavy-bottomed skillet over medium-high heat, add the olive oil.

Step 2

Wash your thinly sliced beef and boil it in little water seasoned with seasoning cubes, curry, thyme and salt

Add the frozen vegetables, and sauté until softened, about 5-7 minutes.

Add the spaghetti, and sauté until evenly coated in the oil mixture, and warmed through. Season to taste with salt and pepper. (If the mixture is too dry, add a tablespoon or two of water.)

Step 3

Pour in diced onions, tomatoes, broccolini, chilli flakes, green and red bell pepper, carrots and others