Vegetable spag bol

Spag bol is an Italian classic! This one’s made with lots of tasty veggies, but it’s easy to make a meat version – see the Cook’s tips below.

Serves: 2 adults Time: 45 minutes

Ingredients

  • ½ tbsp oil
  • 1 onion, peeled and chopped
  • 100g of mixed frozen veg
  • 1–3 cloves of garlic, peeled and chopped
  • 400g fresh tomatoes, chopped
  • 1 tsp tomato puree
  • 1tsp dried mixed herbs
  • ½ red pepper, chopped and de-seeded
  • 100g  mushrooms, sliced
  • ½ carrot, peeled and chopped
  • ½ courgette, chopped
  • 150g spaghetti
  • black pepper

Method

  1. Put the oil into a saucepan, turn the heat to medium and add the chopped onion. Cook for a few minutes, stirring now and then, until the onion is golden brown.
  2. Add the garlic, followed by the chopped tomatoes, tomato puree, herbs and half a mug of water. Turn the heat down a little and cook for 10 minutes until the tomatoes are starting to break down.
  3. Add the other chopped vegetables and simmer gently for 10–15 minutes.
  4. While they’re cooking, cook the pasta. Follow the instructions on the packet.
  5. Season the sauce with black pepper and it’s ready to serve.

Cook’s tips

  • If you want to make a meat version, add 100g lean beef mince to your saucepan after step 1. Cook it for a few minutes, breaking up the mince until it’s all browned.
  • Once your baby is over six months and beginning to eat a range of solid foods they can eat this too – just cut up the spaghetti into bite-sized pieces for them or try it with pasta shapes instead.
Each 537g serving contains:

% of your Guideline
Daily Amount (GDA)
Adult GDA
Energy 240 kcal 1008 (kJ)
Fat 2g 3% GDA 70g
Saturates
0.3g 2% GDA 20g
Sugars 9.7g 11% GDA 90g
Salt
0.1g 2% GDA 6g

Guideline Daily Amounts (GDAs) are guidelines about the approximate amount of particular nutrients and calories required for a healthy diet.

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