Name: Seafood spaghetti with vegetables
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 onion; 1 clove of garlic; 1 tin of tomatoes (chopped); 1 liter vegetable stock; 1 tsp paprika; 1 carrot; 100g French beans; 4-6 small pieces of broccoli roses; 250g spaghetti broken in half; 250g frozen mixed seafood; 2 Tbsp chopped fresh herb (basil, parsley or coriander)

Seafood spaghetti with vegetables

7 Oct 2015

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This seafood spaghetti with vegetables is regular dish on my dining table, because it's so quick & easy to make, yet it's healthy and really tasty. You can use different vegetables (such as broad beans, courgette, mushrooms, peas, kale etc) - and you can cook the pasta separately if you like (or use some leftover cooked pasta and add it at the end to warm through).

Ingredients

1 onion
1 clove of garlic
1 tin of tomatoes (chopped)
1 liter vegetable stock
1 tsp paprika
1 carrot
100g French beans
4-6 small pieces of broccoli roses
250g spaghetti broken in half
250g frozen mixed seafood
2 Tbsp chopped fresh herb (basil, parsley or coriander)

Instructions

Defrost the seafood.
Thinly slice the onion, then chop the garlic.
Heat 1 Tbsp olive oil in large pan and cook the onion and garlic until soft.
Meanwhile, wash the carrots, then add to the onion and sauté for 5 minutes. Add the other veggies, put the lid on and cook for 3 minutes. Season with pepper and add the broth and chopped tomatoes.
Bring it to the boil, then add the spaghetti. Cook for about 7-8 minutes, then add the seafood. Cook for 3-5 minutes. When the pasta is al dente and the sauce is thick and silky, turn off the heat.
Season to taste and serve with chopped herbs sprinkled on top.