I do love experimenting with foods, but when it comes to vegetables, I always stay safe. I, however, moved further down the vegetable path and came up with this recipe. Don’t get me wrong, I love vegetables and I find them interesting, but, combining vegetables or incorporating into a meal is usually a problem for me.

This recipe is simple just like my other recipes, it is easily adaptable. The recipe is suitable for vegan and vegetarian as it contains no meat. The vegetables I used are hand-picked and fresh for the purpose I used them for.

Good food should not be complicated. Buy fresh vegetables and experiment with them. You can use couscous, rice, bulgur instead of spaghetti. The recipe works well with anything.

It is a well-known fact that vegetables help our body in many ways. A little goes a long way and vegetables are not boring. With their bright colours, they add vibrancy to every dish. This dish is not only beautiful, it is delicious and highly nutritious.

For this recipe, I used the following:

A pack of wholemeal spaghetti

Onions ( medium size)

Garden pea 50g

Tinned tomatoes 400g

Brocolli (handful)

2 Carrot

Mushroom (about 10 depending on the size)

1 Green pepper

1 yellow pepper

1 fresh tomato

Olive oil

Mixed herbs

Black pepper

Salt to taste

Water

Cook your spaghetti according to instruction. Drain and set aside. Chop your onions and saute with olive oil over a medium heat.

Chop all your vegetable while the onions cook. Add your cooked spaghetti to the saute onions and stir until all combined. Add the rest of the chopped vegetables. Season with salt and pepper. Stir until combined. Reduce the heat and return the lid. Cook for 2 minutes. Add the tinned chopped tomatoes last. Stir and let it simmer for few minutes.

Enjoy your hard work.