Ingredients
Units
Scale
- 1-2 zucchinis
- 4 bell or poblano peppers (red, orange, yellow, or green)
- 1-2 spring onions or 1/2 yellow onion, chopped
- 3 garlic cloves, chopped
- 1 tsp coconut oil
- 500g tomato sauce (I used a jar of store bought organic 100% tomato sauce)
- 1 can red kidney beans, drained and rinsed (or 240g cooked)
- 3-4 servings brown rice spaghetti
- salt, pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried basil or 1 tbsp fresh and chopped
- 1 tsp dried parsley or 1 tbsp fresh and chopped
- 1/4 tsp paprika
- 2 tsp dried oregano
- 1 tsp tomato powder (optional)
- 3 tbsp pine nuts
Instructions
- Wash the vegetables and peel the zucchinis if not organic.
- Dice them and set aside.
- Heat a pan over medium-high heat and add the coconut oil.
- Add the garlic and onion and sautee for 1-3 minutes until it becomes glossy and fragrant.
- Add the bell peppers, the seasoning (except salt and pepper), and cover with a lid.
- Cook for 5-6 minutes.
- Add the zucchini and stir to combine.
- Cover with the lid and cook for another 10 minutes, while stirring every few minutes.
- Meanwhile bring water for the spaghetti to boil and cook according to the package instruction.
- Add the tomato sauce and the beans to the vegetables, stir, and simmer for 5 more minutes.
- Add the spaghetti and toss with two wooden spoons until well incorporated.
- Take off the heat and keep covered with the lid.
- Heat a small pan over high heat and toast the pine nuts for a few minutes.
- Keep an eye on them and stir them regularly as they burn very easily!
- When golden brown, take off the heat.
- Plate the pasta and sprinkle the pine nuts on top.
- Enjoy!