Spaghetti all-in-one

Spaghetti all in one(5)

This has to be one of my favourites and I simply can’t remember how I got here… perhaps caught a glance of some recipe some place, somewhere, and adapted the way I knew best.  For this recipe the spaghetti is cooked in the juices of the vegetables and not boiled separately which makes it so special – the pasta absorbs all the juices and is heavenly.  I simply refuse to do it any other way now if possible.  Do give it a go, takes no time and is delicious.

4 servings


400 grams spaghetti, broken into half
2 medium onions, chopped
3 cloves garlic, sliced
1 de-seeded chopped green chilli OR half teaspoon mild chilli flakes (Aleppo pepper sold as Pul Biber is medium hot)
1 teaspoon turmeric
300 grams sweet cherry tomatoes, halved
1 large cup TVP mince (no need to soak) or 3 cups frozen vegan mince (Linda McCartney’s or Vbites)
Fresh spinach leaves, approximately 200 grams (chop if the leaves are large)
2 teaspoons dried oregano
3 tablespoons olive oil
2 tablespoons soya sauce
Salt if necessary – check after adding soya sauce
4 cups water, about 600ml (I use about 1 cup per 100 gram of spaghetti – add a little more hot water if it dries before the spaghetti is cooked)


  1. Gently sauté onion and garlic for about 3 minutes, don’t brown
  2. Add turmeric, tomatoes, green chilli or chilli flakes, cover and gently simmer for about 10 minutes until tomatoes are squidgy
  3. Add mince, spinach, oregano, soya sauce sauce and water
  4. Bring to boil and add spaghetti, turn down heat and simmer for about 25-30 minutes until there is no liquid left and spaghetti is cooked


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