Description
A delightful Filipino twist on classic spaghetti featuring a sweet and savory tomato sauce with sautéed vegetables.
Ingredients
- Spaghetti or linguine (or gluten-free pasta)
- Rich tomato sauce
- Banana ketchup
- Fresh minced garlic
- Shiitake or button mushrooms
- Bell peppers
- Carrots
- Diced onion
- Salt
- Pepper
- Olive oil
Instructions
- Cook the pasta according to the instructions until al dente, reserving a cup of pasta water before draining.
- In a skillet over medium heat, heat a tablespoon of olive oil, add chopped onions, and cook until translucent.
- Add minced garlic and sauté until fragrant.
- Incorporate chopped mushrooms, bell peppers, and carrots, and sauté until soft.
- Pour in the tomato sauce and banana ketchup, stirring in salt, pepper, and a splash of pasta water to achieve desired thickness.
- Add the cooked pasta to the skillet and mix gently to coat the pasta with sauce.
- Transfer to a serving dish and garnish with fresh herbs, such as basil or chopped green onions.
Notes
Consider using spiralized zucchini for a low-carb option, and adjust sugar when substituting for banana ketchup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan, Filipino, Spaghetti, Pasta, Plant-Based, Comfort Food