Rice & Corn Spaghetti Noodles with Vegetable Medley Sauce
Added on January 29th, 2011
Found in recipes, recipes
Ingredients:
- 1 Packet ORGRAN Rice & Corn Spaghetti Noodles
- 1 small Aubergine, peeled
- ¼ cup Olive Oil
- 1 medium Courgette, thinly sliced
- 1 medium Onion, thinly sliced
- 1 medium Green Pepper, thinly sliced
- 1 clove Garlic, minced
- 3 medium Tomatoes, peeled & sliced
- 1tsp Salt (optional)
- ¼ cup Parsley, chopped
- Parmesan Cheese (optional)
Method:
1. Peel Aubergine & cut into 5cm long strips by 1cm thick.
2. Place ¼ cup Oil in saucepan on high & sauté strips on both sides. remove strips and put aside.
3. Sauté Courgette on both sides. Remove strips and put aside.
4. In the Saucepan sauté garlic, onions, & capsicum for 2-3 minutes. 5. Turn Saucepan down to medium heat & place tomato slices in pan. 6. Cover and cook for 5 minutes.
7. Stir in Aubergine, Courgette and remaining ingredients.
8. Cover and simmer for 25 minutes.
9. While simmering cook ORGRAN pasta according to instructions on the packet.
10. Drain Pasta & place on serving dishes. Pour sauce over pasta.
11. Serve the meal hot and add cheese if desired.
Serves: 4
Tags: Gluten Free Pasta
