Saturday 23 March 2013


This recipe is as quick and easy as it gets. But don't let the simplicity fool you. There's something about the nutty taste of the wholewheat pasta mingling with the mild tomato and sweetcorn that creates a satisfying taste experience.

(serves 2)
- 150g wholewheat spaghetti
- 4 large tomatoes (finely chopped)
- 1/2 cup sweetcorn
- 1 cup vegetable stock/water
- 2 tbsp sunflower oil
- 1 tsp dried thyme
- 1 tsp curry powder
- 1/2 tsp mixed spice
- Salt to taste

Heat the oil in a saucepan and add the chopped tomatoes. Add the vegetable stock/water and bring to a boil.

Next, add the spaghetti and season with thyme, curry powder and salt. Cook on a medium heat for 10 minutes until most of the liquid has evaporated.

Add the sweetcorn at the last minute and serve hot.

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