Getting out of that conventional spaghetti zone 🍝 that’s always served with marinara/pesto/alfredo 😬 I present you spaghetti with vegetable medley – onions, green bell peppers, sweet corn, and mushrooms. I sautéed these veggies in avocado 🥑 oil with some salt, black pepper and oregano for 15-20 minutes on medium to high flame. I added some kitchen king masala to give it a touch of Indian spices and juice of half a lime. These veggies served on top of spaghetti garnished with cilantro is not only out of the world, but also under 30-minute dinner meal ❤️ This one bite will get you a step closer to heaven Who’s with me? Here is the recipe for you –
For veggie mix:
1 medium onion chopped julienne style (cut in strips)
1/2 cup cubed & de-seeded green bell pepper
1 and 1/2 cup chopped mushrooms
1/4 cup sweet corn
1/2 tsp dried oregano
1/2 tsp black pepper powder
1/4 tbsp kitchen king masala powder (I use Everest)
2 tbsps avocado oil or any oil that is available on your kitchen countertop
1 tbsp chopped cilantro/coriander leaves
Juice of half a lime
Salt to taste
250-300 gms or 1/2 lbs spaghetti (this approx. equals 2 Maggi packs)
Water to boil
*Boil a large pot of water and salt it with 1/2 tbsp. Now, add the pasta and let it boil for 8-10 minutes. Give it a taste test. Once ready, drain the pasta. Keep it aside until its ready to serve.
*In a heavy bottomed pan, heat the oil on a medium-high flame. Add onions and sauté them until they turn pink ot translucent.
*Now add bell peppers, mushrooms, salt, oregano and black pepper. Sauté these veggies in 15-20 minutes. Add some kitchen king masala to give it a hint of curry and juice of half a lime.
*Give it a final stir and turn off the flame.
*Serve hot with spaghetti at its base and garnished with cilantro and lime juice (if needed)
If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂
Thanks for stopping by lovelies!