3 April, 2014
Minty green spaghetti with vegetables
Could spaghetti get any greener? Here is an Indian-ized version of spaghetti that I made up, with herbs coriander and mint, and has become a favorite dish in my family. It is simple to make and I often pack it in my kid’s lunchbox. This week I’m taking it to Angie’s Fiesta Fridays party.
This recipe is flexible in that any combination of vegetables can be used, most of what you may want to use up from the fridge. I have added potatoes, green bell pepper and carrot here. The mint sauce can be used in combination with marinara sauce for a milder flavor.
Use a bunch of fresh mint and coriander, separate leaves from stalks, wash leaves. Chop other veggies and onion into small pieces and cook them together in olive oil.
I usually make a paste of mint and coriander leaves towards the end, after combining pasta with vegetables. The green paste turns dark pretty quickly, but it is o.k . I like to blend the pasta with some tomato paste for a tart flavor, add the herb mix, stir on low heat and take it off the stove. The freshness of the herbs is preserved that way.
Ingredients: whole wheat spaghetti- about 70 g (a quarter of the packet shown) mint leaves- a bunch coriander leaves- one bunch tomato paste- 2 tbsp. onion- 1/2 (medium) vegetables- 1/2 potato, 1 carrot, 1/2 green bell pepper olive oil (not extra-virgin)- 1 tbsp. red chili flakes- a pinch turmeric powder- a pinch salt- to taste shredded cheese (optional) Method: 1. Separate coriander and mint leaves from stalks and wash well. Use a blender to make a sauce. Add just enough water to run the blender. 2. Cook pasta according to directions on the packet. Chop vegetables and onion. 3. Heat olive oil in a shallow pan, add onion, turmeric powder and red chilly flakes. After onions change color, add vegetables, salt and cook covered till all vegetables are tender. 4. Add pasta, tomato paste and coriander-mint sauce . Stir till well-blended, and remove from stove. Sprinkle shredded cheese on top and serve warm. Notes: 1. Dry parsley and basil can be added to the olive oil while sauteing onions. 2. Red chilly flakes can be omitted and freshly ground black pepper could be used for sprinkling at the end.minty green spaghetti with vegetables
This will also be my entry at the Lavender and Lovage cooking with herbs challenge hosted by Karen.
50 thoughts on : Minty green spaghetti with vegetables
I love the Indian accent of your dish. Think I’ll give this one a try on my next pasta meal. Thanks for sharing.
Let me know how it turns out, Hilda!
I will!
Oh Apsara! Your spaghetti looks so delicious! Not only that – super healthy too! My husband goes crazy any time I make anything with mint, so I am bookmarking your recipe as we speak (so to speak) and I will make this very soon! Thanks so much for bringing this to the party. I am going to have a huge helping!
Thanks, Julianna. Sure, I made lots for everyone to have 🙂
Interesting recipe!
it is 🙂
This is JUST my kind of recipe and such beautiful colours too! I adore mint and use it in lots of cooking and baking……thanks so much for entering this wonderful recipe into Cooking with Herbs for April! Karen
Thank you for the nice comment, Karen. I’m really thrilled that I was able to participate in your cooking challenge.
So healthy and flavor-packed! I love that your kids bring it in their lunch boxes 🙂
thank you, Josette.They like pasta cooked in any style 🙂
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Wow…a deliciously unique recipe! It must be bursting with flavor – love the mix of seasonings / ingredients you used and it looks so pretty too!
thank you, Nancy!
Good choice of herbs to flavour spaghetti. I like the rustic look of this dish.
thanks, Sridevi!
I have a slightly obsessive love of spaghetti but this looks so yummy and healthy – thanks so much for visiting my blog by the way!
thanks for the visit and comment!
I’m so intrigued by this! It sounds like it would have such great flavor!
It does have a minty flavor, and we like it!
Looks healthy and full of flavor apsara!
This is my kind of pasta fix; fresh, vibrant, healthy and I bet it smells as good as it tastes. Great to connect with you x
Thank you, Deena. 🙂 I’m excited to have you here!
This is so ingenious Apsara! Loved the idea!
glad you like it, Sonal!
Wow that looks really unusual now you obviously have your children better educated than me with good my eldest hates vegetables its a constant struggle. I’d be interested how he would react to this x
Yes, I’m lucky that my kids like most vegetables, although they are picky about the type of food they eat it in. Thanks for your visit!
A pleasure x
This looks so healthy and flavorful, Apsara! I love the green sauce!
I’m glad you like it, Patty
What a unique and delicious way to enjoy pasta!
thanks, Laura!
I love mint. This must taste really good. Thanks for sharing!
it’s my pleasure to share, Liz!
What a great combination of flavors and such a healthful dish too. Really fabulous!
thanks, Indu!
Ohh.. Minty Spaghetti sounds like such a great and refreshing combination!
thank you, CB! Good to see you back 🙂
I absolutely love all the herbs you used in this dish!
thanks, Noony!
This sounds absolutely amazing!! What a creative combination and beautiful presentation!! Thanks for sharing!!
thank you! I’m glad you like it 🙂
Apsara! I’m new to your blog, and so happy to find such a wonderful recipe! The sauce sounds so amazing, and I can promise that I’ll be trying this one very soon. I look forward to catching up on your blog! 🙂
Hi Prudy, nice to meet you, and I’m glad you stopped by. I looked at your blog too and find it interesting, I’ll follow you and we’ll keep in touch!
what a fresh, healthy meal. I’m always looking for recipes that use fresh basil – our bush is always needing to be used!
thanks! Wow, a basil bush, I’ve never seen one 🙂
I love how you Indianised spaghetti, this is so creative! We love cooking dishes with coriander, so I just know that we are going to love this. I’ll bookmark your recipe to try later this week! 🙂
thank you Saucy, I hope you like it 🙂
Yum Yum Yummm! I love this too,..looks so refreshing & divine! Yummm! 🙂
thanks 🙂