Well, I’m officially back at university now, hence the cheap-looking nature of this meal – I’m back to not being able to afford nice ingredients. This recipe is really nice for when you can’t really be bothered to cook because it’s super quick but also has loads of nutrients and tastes lovely. This is probably one of my favourites, and it’s really filling if you use wholemeal pasta instead of white, which I strategically haven’t done in this photo as I had basic stuff to use up. I tend to save this recipe for after I’ve had a really long day and just need to eat and not care about spicing, chopping or measuring – Wednesdays in particular are hellish, involving hours of ballet, catching up on work and manically running around the market salvaging cheap veggies for the rest of the week. This recipe is copied/adapted a little from Vegetarian Nosh for Students, an amazing cookbook that you really need to get hold of.
50g wholemeal spaghetti
Half an onion
One clove of garlic
Six ‘trees’ of broccoli
About four cherry tomatoes – cut in half
Three or four sun-dried tomatoes – cut into little bits
Oil or oil spray to fry (I use fry-light spray)
Any spices you want to add – I use a sprinkle of cayenne pepper, cinnamon (weird, I know) and black pepper
- Start cooking the spaghetti (10 minutes in boiling water), and while that’s cooking, fry the onions and garlic in a small frying pan
- After about five minutes, put the broccoli in the boiling water with the pasta to cook
- Put the tomatoes and sun-dried tomatoes in the frying pan with the onions and garlic, and fry them for a few minutes
- When the pasta and broccoli is cooked, drain it and put them in with the onion and tomato mix; fry until the pasta has soaked up all the delicious juices
- Season and serve.