Whirled spaghetti
Whenever you are out of ideas as what to put in the ingredients while inventing new recipes, you can always vary your existing ones as how to prepare them. This is the same I did and the outcome was surprisingly tasty and eye-candy.
The principle of this meal is to put the already-cooked spaghetti rolls in an oven pan, preferably with some fresh vegetables and cover them with either cheese or your favorite vegan sauce. Believe me, it will be quite a surprise...
Spring spaghetti rolls
Ingredients
500g spaghetti
4 big tomatoes
150g fresh mushrooms
1 small sweet pepper
5-6 tbsp olive oil (+ some for the oven pan)
2 cloves of garlic
fresh or dried basil
100g cheese or vegan cheeze
salt
Preparation
Begin by making the spaghetti. Once it's cooked, stir a few drips of olive oil in it to avoid getting sticky.
Take a medium sized saucepan, and heat the olive oil. Quick fry the sliced tomatoes for a minute, then turn to lower heat and cook them with the mushrooms. At this point, I used to add 1-2 tsp salt and some oregano. In case you are lucky enough to have fresh basil in your kitchen, you can add them later (or eat with the salad you may prepare with the spaghetti rolls), but if you use dried basil, you may add it now. After a few minutes, add chopped garlic and pepper, and cook for another 10-15 minutes.
In an oven pan, make the spaghetti rolls using a fork and a bigger tablespoon. I suggest using some olive oil to sprinkle on the bottom of the pan, just to make sure your food won't stick to it. Once the sauce is done, pour a little on each roll and finally cover them with grated cheese.
I like to add halved cherry tomatoes on each roll before covering them with cheese. If you are vegan, you can either use some vegan cheeze or anything that fits the tomatoes (you can leave them uncovered even).
Serve with fresh salad and some good wine :-)
