Artichoke and Mixed Vege Spaghetti
Artichoke heart marinated in oil is commonly used as a side dish or making appetisers.
But it is also great as a main ingredient in pasta dishes. It provides a naturally rich flavour
and aroma to the cooking, which means the use of processed or artificial flavouring can be
minimal, or none. Tastes best with fresh Healthy Whole Wheat & Organic Pastas.
A really filling vegetarian meal on its own, but you can add just any meat
or poultry as you wish. If you can buy fresh artichoke from the market, you can also try making
your own Marinated Artichoke.
- 100g spaghetti or enough for you
- Half a medium red onion, cut into small chunks
- 30-50g baby carrot
- 30-50g broccoli, cut into small chunks
- 30-50 cauliflower, cut into small chunks
- 3-4 tablespoons sliced artichoke heart (marinated in sunflower oil)
- 2-3 tablespoons sunflower oil from the artichoke heart
- 1 teaspoon mixed herbs
- 2 basil leaves
- A pinch of sea salt
- A pinch of freshly ground pepper
- Cook spaghetti in a large saucepan following the instruction on the pack.
- Heat artichoke and sunflower oil (from the artichoke heart marinate) in a large skillet. Stir in red onion and mixed herbs, and sautee for about 2-3 minutes.
- Add in the vegetables and cook for about 5 minutes, stir constantly.
- Strain spaghetti and pour it into the skillet, and cook with the rest of the ingredients for another 5 minutes, stir constantly.
- Add sea salt and ground pepper, and stir for about 2 minutes.
- Serves 1-2.
- This dish uses the aroma and flavour in the artichoke-in-oil so you do not even need to use much of other seasoning.
- Squeeze a little lemon or lime juice over the ready dish to add that fresh, tingling flavour.
- Feel free to add in any other vegetable of your choice, for example mushrooms.
- If you have to, you can use frozen mixed vegetable in replacement of fresh ones.
- Can also be kept in the fridge and eaten chilled.
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