08 June 2014

My Recipe: Vegetable Spaghetti Ala Vee

Spaghetti has been one of the staple foods in various kiddie parties. In our home, it is my husband's favourite pasta, which eventually became E's favorite as well. What is the difference of this one to other spaghetti? Well, I did not use any meat. Here's how:


(For the Sauce)

1 kilo spaghetti sweet style sauce (this is loved by kids)
Tomato paste (the amount will actually depend on you. This helps the sauce to be a little thick and creamy)
5 tbsp olive oil
1/2 cup butter
1 whole garlic minced
2 onions minced
1 large size of carrot cut into small cubes
1 large size red bell pepper cut into small cubes
1 tbsp dried basil leaves
1 270g mushrooms thinly cut
1 small can condensed milk

(For the pasta)

Spahetti or angel hair pasta (I used 450-500g)
3 tbsp cooking oil
1 tbsp rock salt


1. For the pasta, cook it according to its instructions located on its back label.
2. For the sauce:
    a. Saute' garlic (until brown) and onions (till caramelized) with olive oil and butter.
    b. Place the mushrooms and leave it for about 3 minutes.
    c. Place carrots and leave for 3 minutes.
    d. Place spaghetti sauce and stir. Let it simmer for about 5 to 10 minutes.
    e. Place red bell pepper, basil leaves and black pepper. Mix in tomato paste and condensed milk. Let it simmer again for about 10-15 minutes. Stir the sauce mixture once in a while for it to avoid sticking with the cooking pan.

Pour the sauce on the pasta. Serve warm. Top it with grated cheese.