Mediterranean Vegetarian Spaghetti

I first started making this Mediterranean Spaghetti when living in the UK after trying Ottolenghi’s Kalamata Olive & Harrisa Sauce. The fresh olives and delicious Mediterranean vegetables are the perfect combination. Gut loving, with a rich tomato flavour - be sure to try this out for yourself, it won’t disappoint!

Serves: 4

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients:

• Good quality pasta sauce - Ottolenghi Kalamata Olive and Harissa Sauce (available at Waitrose - UK, Woolworths - Australia) or this alternative Putanesca sauce available in Australia is equally as good!

• 1 medium eggplant/aubergine

• 1 medium zucchini/courgette

• 1 red capsicum/red pepper

• 1 large handful green olives

• Olive oil

• Spaghetti

• Fresh basil

• Parmesan, to serve

Instructions:

1. Cook the pasta in boiling salted water, until al dente.

2. Chop the vegetables into small pieces.

3. Heat olive oil in a large pan and add the vegetables, stirring regularly so they don’t burn. Cook until starting to turn soft.

4. Add the pasta sauce.

5. Cook until the vegetables are soft and cooked through.

6. Stir in the pasta and shredded basil.

7. Top with parmesan and extra basil.
   
   
   
   Amelia is a university qualified Dietitian registered in both Australia and the UK. If you’re ready to get personalised dietetic support, you can book a consultation. Take a look at our delicious recipes or read our blogs here. 
   Stay Connected! Join our community for gut health tips on Facebook and Instagram