The vegetable spaghetti of youMAKEfashion

© Lydie Bonhomme

The spaghetti of vegetables can be enjoyed cold, in a salad for example or to go with a dish, nice and warm. You can make these with a special machine but also with a vegetable cutter. Carrot, courgette... its is possible to make spaghetti with several vegetables and you can mix them together. Excerpted from the book d “Je suis Healthy” by Margot from the blog youMAKEfashion.

Cut the eggplant in half, lengthwise, spike with a fork and place it on a plaque (inside towards the bottom), with sulfurized cooking paper. Cook 30 minutes at̀ 200 °C.

Place in a mixed the flesh of the eggplant, 2 handfuls of basil, pine nuts, 2 dried tomatoes, tablespoon of dietetic yeast, a little bit of garlic (fresh or semolina), pepper and salt.

Now just mix.

Clean and peel the vegetables, with a vegetable cutter or a grater. Use the entire carrot ; as for the courgette, stop before the trunk, filled with water.

In a pan, heat the spaghetti with a dash of olive oil. Add pepper and salt. The volume of the vegetables will reduce during the cooking. You can choose either to only reheat the spaghetti or to cook them, depending on the cooking time.

Serve with the house pesto sauce and raw cherry tomatoes.

je suis healthy

Je suis healthy ! by Margot from the blog youMAKEfashion published by Editions FIRST, €14.95 .

Also check out the l'interview de Margot, the recipe for pasta with ribbons of carrots and courgettes and the recipe for stuffed veggies.

INGREDIENTS :

For the pesto:

- 1 bouquet of fresh basil

- 1 eggplant

- 2 dried tomatoes

- Pine nuts

- Diet yeast

- Salt

- Pepper

- Garlic

For the vegetable spaghetti:

- Raw vegetables (carrot, courgette...)

- Cherry tomatoes (if it’s the season)

- Olive oil

- Pepper

- Salt

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