MOROCCAN SPAGHETTI (VERY LOW FAT AND HEALTHY)
We had this for our main meal tonight. I rather heavily adapted it from the UK tv chef, Simon Rimmer's book 'Accidental Vegetarian'. I knocked out most of the fat he had in it (though it was all good fat) and changed around some ingredients to make it more low GI friendly. On top of being tasty this is pretty healthy. It is vegetarian, vegan, low fat, nearly saturated fat free and great for those of us with insulin issues because it is full of slow burning carbs with a low glycemic load. You could of course use normal spaghetti rather than the whole wheat kind but I use that just because it has a ton of fibre in it.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put spaghetti in a large pot of boiling water and cook as long as the packet suggests. Mine takes 10 minutes.
- Meanwhile, heat a non-stick pan and spray with low fat cooking spray.
- Add the onions, garlic and mushrooms and sautee until they start to get soft which was about 5 minutes for me. If they start to stick just put in a splash of water. This is a good way to 'fry' things without fat.
- Add the tomatoes, cinnamon, cumin, turmeric and salt and pepper and lightly simmer for about 8 minutes stirring frequently.
- Stir in the chickpeas and heat just long enough to cook through, about 3 minutes.
- Stir in the fresh herbs and just mix through until they start to wilt.
- Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce.
- Serve.
Nutrition Facts : Calories 426.7, Fat 2.8, SaturatedFat 0.4, Sodium 279.2, Carbohydrate 89.6, Fiber 7.8, Sugar 7, Protein 18.5
MOROCCAN SPAGHETTI - ACCIDENTAL VEGETARIAN
This is more delicious that imaginable for being so simple and meat free. Even a meat eater will love it. I took this recipe from "The Accidental Vegetarian" Cookbook.
Provided by SparkleKristy
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook spaghetti in salted water until al dente.
- Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft.
- Add the tomatoes and spices and cook over medium heat for about 20 minutes until tomatoes break down.
- Season the sauce, then add the almonds and chickpeas.
- Fold the herbs into the sauce. then add the pasta to the pot with the sauce and toss.
- Plate it up and add a garnish of fresh herbs.
VEGGIE SPAGHETTI PUTTANESCA
Sneak in an extra portion of veg in the form of the courgettes in this veggie version of puttanesca. Taking 35 minutes, it's a low-fat and low-calorie lunch
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a large non-stick pan over a medium heat. Add the onions and fry for 5-8 mins until starting to colour. Add the courgette, garlic and chilli flakes, if using, and cook for a further 3-5 mins until the courgette starts to go very soft.
- Stir in the tomatoes, a can full of water, tomato purée, the vinegar, bouillon, olives and capers, bring to a gentle simmer and cook, uncovered, for 15 mins.
- Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley. If you're following the Healthy Diet Plan, serve two portions with half the cheese scattered on top, and chill the rest for another day. Will keep chilled for up to three days. Reheat portions in the microwave until piping hot, or on the hob, covered, over a medium heat with a splash of water to loosen.
Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
MAKE-AHEAD VEGETARIAN MOROCCAN STEW
This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.
Provided by Make-Ahead Mamas
Categories Soups, Stews and Chili Recipes Stews
Time 1h10m
Yield 6
Number Of Ingredients 23
Steps:
- Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
- Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
- Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 110.6 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 24 g, Protein 19.5 g, SaturatedFat 1.5 g, Sodium 1217.9 mg, Sugar 23.2 g
More about "moroccan spaghetti accidental vegetarian recipes"
ANTONI POROWSKI’S MOROCCAN-STYLE PASTA BOLOGNESE
From purewow.com
Estimated Reading Time 4 mins
- Make the Sauce: In a large Dutch oven or other wide heavy saucepan, heat the oil and butter over medium heat. Add the onion, carrots, celery and garlic, and cook, stirring occasionally, until the onion is softened and translucent, 6 to 8 minutes. Add the lamb and cook, stirring frequently and breaking up the meat into bits with a wooden spoon, until cooked through, about 6 minutes.
- Stir in the cumin, coriander, crushed red-pepper flakes, cinnamon, ¾ teaspoon salt and a generous pinch of pepper and cook for 30 seconds. Stir in the milk. Bring to a simmer, then reduce the heat to medium-low and gently simmer until the sauce is thickened, about 5 minutes. Add the wine and simmer until mostly evaporated, 8 to 10 minutes more.
- Add the tomatoes and their juices, then reduce the heat to low. Break up the tomatoes into smaller pieces with a wooden spoon, then gently simmer, uncovered, stirring occasionally and adding water ½ cup at a time if the sauce becomes dry, until the sauce is deeply flavorful, about 3 hours. Remove from the heat and adjust the seasoning to taste. Reserve half for the pasta. (The remaining sauce can be refrigerated for up to three days or frozen for up to three months.)
- Make the Pasta: Bring a large pot of water to a boil and add salt until it tastes like the ocean (taste it). Add the pasta and cook, stirring, until al dente.
MOROCCAN SPAGHETTI — FRIED DANDELIONS — PLANT …
From frieddandelions.com
Estimated Reading Time 2 mins
FRESH AND EASY VEGGIE SPAGHETTI - INSPIRED TASTE
From inspiredtaste.net
15-MINUTE MOROCCAN SPAGHETTI RECIPE - CHATELAINE.COM
From chatelaine.com
MOROCCAN SPAGHETTI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ACCIDENTAL VEGETARIAN MOROCCAN SPAGHETTI | RECIPES, REAL FOOD …
From pinterest.com
SAVORY VEGETARIAN MOROCCAN FOOD [WITH RECIPES]
From moroccanzest.com
MOROCCAN SPAGHETTI (WITHOUT THE SPAGHETTI), THE ACCIDENTAL …
From cookingmountain.wordpress.com
VEGETARIAN MOROCCAN MEAL IDEAS - MAROCMAMA
From marocmama.com
EASY MOROCCAN VEGETABLE TAGINE RECIPE | THE …
From themediterraneandish.com
PROCESSED FOODS – RECIPE #3 MOROCCAN SPAGHETTI – LYNN BURNS RNUTR
From lynnburnsnutrition.com
THE ACCIDENTAL VEGETARIAN: DELICIOUS AND ECLECTIC FOOD WITHOUT …
From eatyourbooks.com
MOROCCAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGAN MOROCCAN STEW - PURELY KAYLIE
From purelykaylie.com
RECIPES FROM THE ACCIDENTAL VEGETARIAN BY SIMON RIMMER - EILEE
From eilee.net
EASY VEGAN SPAGHETTI WITH “MEAT” SAUCE - THE CHEEKY CHICKPEA
From thecheekychickpea.com
MOROCCAN SPAGHETTI - ACCIDENTAL VEGETARIAN RECIPE - FOOD.COM
From pinterest.com
You'll also love