Mediterranean Vegan Spaghetti with Turmeric

Ingredients

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• Spaghetti Pasta Spaghetti Pasta 320g 2 & 1/4 cups
• Yellow Onion Brown Onion 1 1
• Zucchini Courgette 4 4
• Carrot Carrot 4 4
• Yellow Bell Pepper Yellow Bell Pepper 3 3
• Cherry Tomatoes Cherry Tomatoes 150g 1 cup
• Ground Turmeric Ground Turmeric 4 tsp 4 tsp
• Table Salt Table Salt seasoning seasoning
• Extra Virgin Olive Oil Extra Virgin Olive Oil 5 tbsp 5 tbsp
• Ground Black Pepper Ground Black Pepper 4 tsp 4 tsp

Instructions

1. 1.Wash and dry the vegetables. Cut both ends of the carrots and peel them. Square the sides of each carrot so they sit stable on the chopping board, cut 2-3mm thick slices lengthwise. Cut the slices into batons, then cut in half and put aside.
2. 2.Discard both ends of the courgette (zucchini) and cut them in half lengthwise, then cut in half lengthwise again following the seeds line. Cut away and discard the seedy part of the courgette. Cut into batons roughly the same size as the carrots and put aside.
3. 3.Discard both ends of the peppers, pull away from the seeds and cut into wide pieces just next to the white spongy flesh inside. Cut it away and discard it. Cut into batons and put aside.
4. 4.Peel and dice the onion, lightly fry it on a low heat with the 2 tbsp of extra virgin olive oil until they become translucent (3-4 minutes) and put aside.
5. 5.Lightly score an X shape on the top part of the tomatoes and put them in boiling water for 40 seconds (save the water to cook pasta afterward), then drain them and let cool in cold water so they will peel right away. Cut them into quarters and discard the seeds inside, you just need the "tomato petals" to garnish the plate later, so put them aside.
6. 6.Add a little salt in the same water you cooked the tomato into and use it to cook the spaghetti (make sure to stir every now and then). Drain them 1 minute before the package instructions.
7. 7.Just before draining, save one or two ladlefuls of pasta water to sauté later. Meanwhile stir fry on a high heat the vegetables (use a wok or a large pan), adding carrots at first, then peppers and lastly the courgette. It should take no longer than the pasta cooking, so they will retain crunchiness, flavor, and vitamins.
8. 8.Season with salt to your taste. Put the spaghetti into the work as soon as they're drained, add the turmeric, the onions, and some pasta water: sauté for the remaining minute of cooking time to coat the pasta.
9. 9.Plate it and garnish with a pinch of ground pepper and the tomato petals.

Nutritional Information

• Calories:
  519
• Fat:
  20g
• Sodium:
  104mg
• Carbs:
  73g
• Sugar:
  8g
• Protein:
  13g