When it doubt over what to cook for lunches, make a sauce and decide what it will be smothered on later…
This purely came about because I had beautiful, fresh basil I didn’t want to go to waste. Red sauce is never filling enough for me (unless I eat it with loads of pasta, which I try not to do as it bloats me), so the mushrooms added a little protein-y fill-me-up kick.
It’s not complex, but who wants to spend all day cooking when the weather is fining up, right? We have to savour that sunshine down here in Melbourne!
- 1 brown onion, diced
- 2 cloves of garlic, crushed
- ½ a tbls of olive oil
- 2 cans of crushed tomatoes
- 1 handful of fresh basil (you could use oregano)
- 12-14 small mushrooms, sliced (I used button)
- 100 grams of wholemeal spaghetti
- 2 small zucchini, spiralised
- Parmesan & black pepper, to serve
- In a medium saucepan, fry the onion in the olive oil until translucent
- Add the garlic and fry for a further 30 seconds
- Add the tomatoes, basil and mushrooms with 2 or so cups of water and bring slowly up to the boil
- Once boiling, reduce to a simmer and allow to cook for at least 1 hour or until the sauce reduced by at least a third.
- Cook the pasta (or cous cous, or rice, or quinoa, or whatever you prefer) as per packet instructions, adding the zoodles 1-2 minutes before the pasta is due to be finished (or you could boil them rapidly alone for 90 or so seconds).
- Drain the pasta and zoodles and serve.
- Top with the red sauce, some black pepper & parmesan cheese (leave out the parmesan to keep it vegan!)
So simple, I really feel a lot of the time making lunches for work is not challenging for people because it’s time consuming, it’s just having an idea…
I’m off to enjoy more of this glorious Spring day.. (oh & my birthday… woo!)
Have a beautiful one,