Spaghetti Vegetable Paella

Ingredients 

• 200 grams brown spaghetti
• 1 large potato, peeled
• 1/4 red capsicum
• 1/4 yellow capsicum
• 1/4 green capsicum
• 1/4 green peas
• 3 tablespoons extra virgin olive oil
• 1 medium onion
• 1 tablespoon chopped garlic 
• Salt to taste
• 2 cups vegetable stock
• 2 medium tomatoes
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
•  A few saffron strands (kesar) 
• 1 lemon
• Juice of ½ lemon

Method

1. Heat extra virgin olive oil in a non-stick pan. Halve onion, slice horizontally thickly and add to the pan and saute. Quarter and slice potato and add.
2. Chop red, yellow and green capsicums.
3. Add garlic to the pan and mix. Add capsicums, mix and saute for 1-2 minutes. Add green peas and salt and mix.
4. Break spaghetti into smaller pieces and add to the pan and mix well. Add vegetable stock and mix well.
5. Slice tomatoes. Add turmeric powder, red chilli powder and a few strands of saffron and mix well.
6. Add tomatoes but do not mix. Cover and cook.
7. Cut lemon into thin wedges and remove the seeds and centre pith.
8. Add juice of ½ lemon and mix, cover and cook till the vegetables and spaghetti are done.
9. Transfer into a serving dish, garnish with lemon wedges and serve hot.

Nutrition Info