Spaghetti with vegetables

Spaghetti with vegetables

30 min
Italian in nature but with a few tasty twists, this spaghetti with vegetables is perfect for anyone who loves pasta and wholesome flavours. Treat yourself to a quick and easy meal or serve it for a group of friends or the whole family. Oven-baked Hokkaido, aubergine and cherry tomatoes turn into a delectable meal. And sprinkled with cubes of white cheese, it is simply irresistible. Use fresh vegetables or put your leftover vegetables to good use – both options are more than delicious!
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Instructions

Step 1
  • Preheat the oven to 180°C.
Step 2
  • Bring water to a boil in a large pot with salt. Cook pasta according to pack instructions and then drain it.
Step 3
  • In a non-stick baking tray, place the sliced Hokkaido and mix with half of the olive oil. Roast in the oven for 5 minutes. Remove from the oven and keep warm placed between two plates.
Step 4
  • Place sliced aubergine and tomatoes in a large ovenproof frying pan. Mix with the rest of the olive oil.
Step 5
  • Roast the aubergine and tomatoes in the oven for 5 minutes. Flip the aubergine slices, stir the tomatoes gently and roast for 5 additional minutes.
Step 6
  • Placed the drained spaghetti in a bowl. Add roasted veggies on top and sprinkle with white cheese cubes. Add parsley and season with salt and pepper. Serve immediately.
Enjoy!
Tip

For a more robust flavour, roast the vegetables longer in the oven until they are slightly caramelised or charred. Keep an eye on them as they should not roast long enough to burn! You can also roast aubergine and tomatoes on a grill pan to get a sort of BBQ flavour – but you should still bake the Hokkaido in the oven!

Questions about spaghetti with vegetables

Making spaghetti with vegetables is quite simple. But below, we still go through some of the most frequently asked questions to help you cook your new favourite meal completely hassle-free!

What vegetables go with spaghetti?
Most vegetables, in some way or another, go with spaghetti – but we suggest the great taste and texture combination of Hokkaido, aubergine, cherry tomatoes, or similar. You can, for example, also use mushrooms, courgettes, bell pepper, asparagus, onions or leeks, or other types of tomatoes like plum tomatoes or heirloom tomatoes.
Can you freeze spaghetti with vegetables?
Yes, you can freeze spaghetti with vegetables, but we recommend eating it fresh or only stored in the fridge if you have leftovers. As with most frozen dishes, there is a slight risk that the dish will lose a bit of its texture and taste if frozen. This goes both for the spaghetti and vegetables. Both to freeze leftovers and store them in the fridge, let them cool down, then pack them into an airtight container. The dish will last for about 2-3 months in the freezer and 3-5 days in the fridge.
Can you reheat spaghetti with vegetables?
Yes, you can reheat spaghetti with vegetables. If you have leftovers either in the fridge or in the freezer, you can easily reheat both. You can do so in the microwave or on the stove. Either way, a neat little trick is to add a splash of water in the process to help infuse some of the original moisture that may have been lost.

Ingredients

Spaghetti
Water
3 l
Spaghetti
400 g
Salt
1 tbsp
Roasted vegetables
Olive oil
1 tsp
Aubergines, sliced into 1cm
300 g
Cherry tomatoes, halved
300 g
To serve
White cheese cubes
200 g
Chopped flat-leaf parsley
1 handful
Salt and pepper
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Try our easy recipe for vegetable spaghetti

With our easy vegetable spaghetti recipe, you can transform a few simple ingredients into a feast for the eyes as well as the taste buds. It is packed with fresh and complex flavours and textures from different vegetables baked in the oven. So, whether you only have thirty minutes to cook for a spontaneous meal with friends, or you are planning a delicious evening with the family, this dish can truly save your day.

Dense Hokkaido, tender aubergine, and sweet cherry tomatoes

Some vegetables just work together, and we opted for three types that we think are brilliant together in a dish like this. Dense Hokkaido turns soft and rich in the oven, while the tender aubergine and the cherry tomatoes imbue the meal with deeper, richer flavours. Heating them in the oven caramelises the vegetables, turning them into a harmonious sweet and savoury flavour combination that tastes too good to be true. We know that spaghetti with tomatoes is a culinary classic but combining that with Hokkaido and aubergine makes for an even better version that is still true to the simplicity of the classic. Top it off with cheese and fresh parsley, and your guests will be thanking you later. It is also easily packed for a light lunch if you want to treat yourself on weekdays.

Make your own version with leftover veggies

You do not need Hokkaido, aubergine, or cherry tomatoes specifically to make this spaghetti with vegetables. Use whatever you feel like that bakes well – either fresh or leftover veggies! You can easily mix and match what is in your fridge at any given time. Butternut squash is a great substitute for Hokkaido squash. They are both similarly sweet and nutty, and they get the same soft, creamy texture when roasted. Instead of aubergine, consider using a courgette. The flavour may be a bit milder, but you will still find that it releases a sweetness that is simply delicious.

To infuse the dish with some colour and flavour, a great place to look is always bell peppers. Go for different coloured ones like yellow or red so your dish also looks aesthetically good. They, too, will give a mild sweetness as well as a slightly smoky taste if they are roasted long enough in the oven. Leftover vegetables can be used in a lot of creative and delicious ways. We know that because we have created a lot of different recipes so that you never have to throw anything out! Try our irresistible veggie nachos full of flavour or, perhaps, a tasty asparagus quiche!

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