Rice and Corn Spaghetti Noodles with Vegetable Medley Sauce
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
WF, GF, DF* (optional), EF, SF, NF, V
Serves 4
Ingredients
¼ cup olive oil
1 small eggplant, peeled
1 medium-sized zucchini, thinly sliced
1 medium-sized green pepper, seeded and thinly sliced
1 medium-sized onion, peeled and thinly sliced
1 clove garlic, minced
1 packet of Orgran Rice and Corn Spaghetti
Noodles (or pasta of choice*)
3 medium-sized tomatoes, peeled and sliced
coarsely ground fresh oregano and basil leaves (to taste)
¼ cup rinsed parsley, finely chopped
½ teaspoon salted capers, rinse and drain well.
1 teaspoon salt (optional)
½ teaspoon freshly ground pepper
parmesan cheese*, grated (optional)
*Method
Cut eggplant into 5cm strips by 1cm thick slices.
Place the of oil in saucepan over a high heat, add eggplant and
sauté until slightly browned/transparent. Remove
eggplant from pan and place on paper towel to soak up excess oil.
Add zucchini to same pan, place over high heat and sauté on both sides. Remove strips and
set aside.
Place in pan over high heat, add the garlic, onions and pepper
and sauté for 2-3 minutes or until onion becomes transparent.
Reduce the heat to medium and add tomato slices. Cover and
cook for 5 minutes.
Stir in eggplant, zucchini and all remaining ingredients (except the
parmesan cheese.)
Cover and simmer for 25 minutes. Season to taste.
Meanwhile, cook pasta according to instructions on the packet.
Drain pasta and place on serving dishes. Pour sauce over pasta
and serve immediately, accompanied by parmesan cheese, if using.
* Check labelled ingredient for suitability.
Click the following links to view products
in-store:
Oil range in-store
Orgran Rice & Corn Spaghetti Noodles
Rock
Salt
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