Gluten Free Vegetable Spaghetti Bowl
Ingredients
- 340g Gluten Free Spaghetti
- 400g can Arrabbiata Pasta Sauce
- 1 Tbsp coconut oil
- 1 purple onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 2-3 spring onion stalks, chopped
- 2 large celery stalks, chopped
- Half a red capsicum, chopped
- Half a yellow capsicum, chopped
- 1 cup broccoli florets
- Fresh parsley, roughly chopped
- Fresh cherry tomatoes, cut in half
Method
- Fill a large pot with filtered water half way, bring to the boil, when water is boiling, add spaghetti and stir until completely covered.
- Cook according to packet instructions. I cooked my spaghetti for 9 minutes.
- Once pasta is cooked, drain off and set aside.
- Meanwhile, in a large frypan, heat coconut oil on high.
- Add onion and garlic, sauté until translucent.
- To the pan, add spring onion, celery, capsicum and broccoli, cook for 10 minutes on medium-high or until vegetables are tender.
- Add pasta sauce to the pan and cook for a further 2 minutes until heated through.
- Stir though parsley and tomatoes.
- Toss pasta through sauce and vegetables for 2 minutes.
- Serve with extra tomatoes and a sprinkle of fresh parsley.
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Recipe Info
Tip: Store leftovers in an airtight container, refrigerated, for 3-4 days.