Spaghetti alla Fi Fi - Best Vegetarian Pasta Recipes | Plant Based Diet Pasta Recipes - Wholesome Bellies

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Spaghetti alla Fi Fi
https//www.wholesomebellies.com.au/
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• Im guessing by now you know Im a little
  obsessed with pasta. Most of my pasta recipes
  are inspired from my childhood. Growing up in
  Italian restaurants I watched my Mum and Auntie
  cook hundreds of bowls of pasta. There is
  something just so comforting about a bowl of
  homemade pasta.
• This particular creation is one I conjured up in
  my mind, so Ive named it Spaghetti alla Fi Fi
  (a nickname my family gave me many moons ago).
• Ive never put carrot in a pasta sauce before but
  surprisingly this really works. And its great
  with spaghetti and the julienne carrot and
  zucchini pair so beautifully with spaghetti.
  Its a tad sweet, a tad salty with a chili after
  taste.

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• Prep time 10 minutes
• Cook time 15 minutes
• Total time 25 minutes
• Serves 8

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• Ingredients
• 2 carrots
• 2 zucchinis
• 4 cloves garlic
• 3 tablespoons olive oil
• 1 fresh chilli
• 6 semi-dried tomatoes

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• 1 teaspoon salt
• 1/4 cup white wine
• 1/4 cup water
• Juice from half a lemon
• 1/4 cup breadcrumbs
• One packet of spaghetti - wheat or gluten free

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• Method
• Chop up garlic finely. Ribbon the carrots and
  zucchini (I use a special grater to do this).
• Cook the garlic until slightly translucent (dont
  let it brown).
• Add the carrot and zucchini ribbons and cook for
  three minutes.
• Add wine, water, salt, chili and sun dried
  tomatoes. Cook for 15 minutes on medium heat.

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• Cook spaghetti until al dente (meaning firm).
• Once cooked, toss the spaghetti through sauce and
  top with breadcrumbs and lemon juice.
• Add Parmesan if you like either vegan version
  or dairy.
• TIP Always add a teaspoon or two of salt to the
  water before boiling the pasta.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/