LCD – All Recipes, Main
1 large onion chopped
1 green capsicum sliced
2 stalks celery chopped
1/2 cup mushrooms
2 garlic cloves minced
1 cup sliced carrots
392 grams (14 ounces) canned tomatoes and juice
1/2 cup tomato paste
1 cup water or Vegetable Stock (page 97)
2 heaped tablespoons finely chopped fresh basil
2 teaspoons dried or fresh oregano
2 bay leaves
Freshly ground black pepper
Sea salt
1 teaspoon chilli paste or dash chilli powder (optional)
Seafood of choice (optional)*
1 packet whole wheat spaghetti
(DF, NF, V*)
Stir-fry the onion, capsicum, celery, mushrooms, garlic and carrots in 1/4 cup water or 1 tbsp olive oil for 6 minutes.
Add all other ingredients, except spaghetti, and cook gently for 1/2 hour.
You may add cooked seafood if desired such as prawns, scallops, oysters, lobster, octopus, etc.
Remove bay leaves.
Cook the spaghetti, combine with sauce and serve with a large fresh garden salad.