Vegetable Spaghetti Recipe Picture of the Kochwiki Contribution and step by step instructions

OTHER LANGUAGES: deGerman

The recipe vegetable spaghetti I present to you in this Kochwiki article. The simple preparation of vegetables in combination with herbs and pesto sauce is a real hit. Learn many professional cooking tips and tricks to prepare delicious vegetarian spaghetti with vegetables and conjure this dish for your loved ones on the plate. The step-by-step photos will guide you through the preparation and create a cooking experience that is sure to be a success. …jump directly into the recipe

1. Preparing Vegetable Spaghetti yourself

You can serve this pasta with or without pesto sauce. What is a pesto sauce? Quite simple: Normal basil pesto is slightly chunky, with the pesto sauce I mix all the ingredients very finely in a mixer. The result is a delicious green herb sauce.  The preparation of basil pesto I show here. You can also prepare these vegetable spaghetti in spring with wild garlic pesto. Prepare the pesto sauce in a smothie mixer, then the sauce will end up like this:

Basilikum Pesto fein mixen - so entsteht Pestosoße

Now start with the preparation of the vegetable spaghetti:

Knusprig frittierte Kräuter

Fry the basil leaves and rosemary needles in a wok with the oil until crispy: To do this, use a little more oil, when placing the herbs in the hot oil put a lid on the wok and fry the herbs crispy for about 2 minutes. Then place the herbs on a kitchen paper and season with salt.

Champigons beim Braten in der Pfanne

Next, fry the chopped mushrooms in a frying pan over a high heat. Let the mushrooms take on a strong colour, this creates flavour. Season the mushrooms with salt and pepper and place them in a bowl.

Gemüse für gemüsespaghetti

Next I fry the finely chopped fennel, peppers and courgettes in a pan. I already had the green beans blanched from the day before and add them at the end, cut into small pieces. You can either blanch the green beans fresh or alternatively use chickpeas or white beans from the glass.

Spaghetti im Topf - Salzwasser und Olivenöl

Now you can cook the spaghetti, I do it like I learned in Italy: Season the salted water to taste like sea water, add some olive oil, put the spaghetti in the boiling water and stir so that the spaghetti doesn’t stick together and cook evenly.

Spaghetti mit Basilikumsoße vermischt

Drain the al dente cooked spaghetti on a sieve and drain well. Mix the spaghetti with the vegetables and basil sauce in a wok and serve.

Gemüsespaghetti auf dem Teller angerichtet

Arrange the vegetable spaghetti on warm plates, add fried champigons, crispy herbs, basil sauce and some freshly grated parmesan and serve quickly!

2. Recipe Vegetable Spaghetti

My simple recipe for vegetarian vegetable spaghetti is sure to succeed. Before you cook the pasta, please prepare all the other components and finish cooking. So you come relaxed to a great pasta dish. I wish you all the best!

Vegetable Spaghetti Recipe Picture of the Kochwiki Contribution and step by step instructions
Vegetable Spaghetti with Pesto Sauce
Votes: 9
Rating: 4.44
You:
Rate this recipe!
Rezept drucken
Recipe for vegetarian vegetable spaghetti with pesto sauce. Kochwiki as a kitchen story with many professional cooking tips from Thomas Sixt.
Servings Prep Time
2 Portionen 10 Minuten
Cook Time
40 Minuten
Servings Prep Time
2 Portionen 10 Minuten
Cook Time
40 Minuten
Vegetable Spaghetti Recipe Picture of the Kochwiki Contribution and step by step instructions
Vegetable Spaghetti with Pesto Sauce
Votes: 9
Rating: 4.44
You:
Rate this recipe!
Rezept drucken
Recipe for vegetarian vegetable spaghetti with pesto sauce. Kochwiki as a kitchen story with many professional cooking tips from Thomas Sixt.
Servings Prep Time
2 Portionen 10 Minuten
Cook Time
40 Minuten
Servings Prep Time
2 Portionen 10 Minuten
Cook Time
40 Minuten
Ingredients
Basil Sauce
  • 100 ml basil pesto - See instuction pesto preparation
Crunchy Herbs
  • 10 leave basil - Fresh basil
  • 10 pc rosmary needles - Fresh rosmary
  • 50 ml sun flower oil - Use heat-resistant oil!
  • 2 pinch salt - I take Himalaya salt or ursalt
Vegetable
  • 10 pc Champignons - Cut in quarters or in slices
  • 1 tbs sun flower oil - Use heat-resistant oil!
  • 1 pc fennel - Cut in fine slices
  • 1 pc bell pepper red - Cut in small pieces
  • 1 pc Zucchini - Cut into small pieces without seeds
  • 100 g fine green beans blanched or white beans from the glass
  • 5 pinch salt - I take Himalaya salt or ursalt
  • 4 pinch pepper - Here I use black pepper
For the Spaghetti
  • 2 tbs oliv oil
  • 1 tbs salt - I take Himalaya salt or ursalt
  • 300 g Spaghetti - from Barilla or De Cecco
  • 60 g Parmesan or pecorino (sheep cheese)
Servings: Portionen
Units:
Instructions
  1. Mix basil pesto in a smothie mixer to a basil sauce and place in a glass ready to serve.
  2. Fry the herbs in hot oil, cover with a lid when inserting the herbs as the fat splashes. Place the crispy fried herbs on a paper towel and season with salt. Prepare the herbs for serving.
  3. Place a large pot with water, 300 g pasta I boil in about 5 liters of water. When the water is boiling add the salt and the olive oil.
  4. Wash and chop the vegetables and sauté them in oil in the following order: Fry the champigons well, add the fennel and pepper pieces, finally add the courgette pieces and fry everything well. Cut the blanched beans into small pieces and fold them in, season the vegetables with salt and pepper and keep warm. Note: I like to fry the champigons extra and put them in a bowl. So I have some decorative vegetables that looks very nice last placed on the plate.
  5. Add the spaghetti to the boiling salted water, cook until al dente and drain. Mix the cooked spaghetti in portions with vegetables and basil sauce and arrange on warm plates.
  6. Decorate the vegetable spaghetti with appealing decorations, add basil sauce, decorate with the crispy herbs and freshly grated parmesan and serve.
Recipe Notes

3. Calories (kcal.) Vegetable spaghetti, an Overview of nutritional Values

Nutrition Facts
Vegetable Spaghetti with Pesto Sauce
Amount Per Serving
Calories 943 Calories from Fat 585
% Daily Value*
Total Fat 65g 100%
Saturated Fat 15g 75%
Polyunsaturated Fat 23g
Monounsaturated Fat 24g
Cholesterol 42mg 14%
Sodium 2613mg 109%
Potassium 673mg 19%
Total Carbohydrates 61g 20%
Dietary Fiber 8g 32%
Sugars 4g
Protein 32g 64%
Vitamin A 72%
Vitamin C 165%
Calcium 74%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

4. Further Recipes with Spaghetti

Spaghetti with prawns and tomato sauce
Spaghetti with tomato sauce
Tomato Sauce for Spaghetti strained tomatoes
Tomato Sauce from fresh tomatoes also for Spaghetti
Spaghetti with granola – delicious “organic” spaghetti

German recipes, translation coming soon:

Spaghetti with pesto genovese
Spaghetti with garlic aglio e olio

OTHER LANGUAGES: deGerman

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