Wholemeal Spaghetti with Marinara Sauce
250g wholemeal, spelt or brown rice spaghetti
1 onion, finely diced
3 garlic cloves, finely diced
1 red capsicum, roughly chopped
2 celery stalks, chopped into bite sized pieces
1 tsp dried marjoram
1 tsp dried oregano
1 x 400g tin of diced tomatoes
2 tbsp balsamic vinegar
1 cup liquid vegetable stock
1 tbsp tomato puree
2 handfuls baby spinach, roughly chopped
1 tbsp nutritional yeast
Bring a large pot of water to the boil and add 250g of wholemeal spaghetti. Stir and cook for 15 minutes or until al dente.
Meanwhile, heat a frying pan over a high heat. Add the onions and garlic and saute for a couple of minutes. Add the capsicum and celery and continue to saute for a few minutes. Add a little stock to deglaze the pan. Add the dried marjoram and dried oregano, then stir. Add one tin of diced tomatoes, the balsamic vinegar, the vegetable stock and bring to the boil and simmer until the mixture has reduced and thickened. Add the tomato puree, stir well and simmer for an additional 5 minutes. Add the chopped spinach to the hot tomato sauce just before serving and stir the spinach in so it becomes slightly wilted.
Fold the sauce through the spaghetti. Serve the spaghetti in a bowl or on a plate. Sprinkle the top with some nutritional yeast flakes and serve.
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