Tuna n Veggie Spaghetti
Tuna n Veggie Spaghetti:
1 Packet (900 gm.) spaghetti
6 Bell peppers (2 yellow,2 red, 2 orange)
3 cans tuna
Ginger and Garlic paste
½ tsp ground black pepper
½ tsp crushed red chilies
1 cup chopped coriander
½ head cauliflower
1 cup baby carrots
Add some vegetable oil and 1 teaspoon of salt in a pot of water and let it boil.
Add the spaghetti in the boiling water and cook for 7-8 minutes or follow the cooking instructions on the packet.
In a separate pot, boil some water and add the cauliflower and carrots.
Turn the stove off and let the cauliflower and carrots simmer.
Now, drain the spaghetti, add some olive oil to the empty spaghetti pot. Return the drained spaghetti to the pot and toss with the olive oil.
Next, add oil into the wok and turn on the heat. Add the ginger garlic paste, salt, pepper and crushed chilies and cook for a few minutes.
Now add the tuna and cook until most of the liquid has reduced and starts to brown. Add half of the coriander and the spaghetti into the wok and mix. Sprinkle some soya sauce on the spaghetti and mix well.
Cook for a few minutes and let everything combine well.
Drain the cauliflower and carrots from the pot and add to the spaghetti.
Add the bell pepper and the remaining coriander and cover to steam.
Mix all the ingredients well together and cover again for a few minutes.
The spaghetti should now be ready to serve.