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Seafood spaghetti with vegetables

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).
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 3 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Defrost the seafood.
  2. Thinly slice the onion, then chop the garlic.
  3. Heat 1 Tbsp olive oil in large pan and cook the onion and garlic until soft.
  4. 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.
  5. 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.
  6. Season to taste and serve with chopped herbs sprinkled on top.