Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

SUPER SPEEDY SPAGHETTI

SUPER SPEEDY SPAGHETTI
SUPER SPEEDY SPAGHETTI

After a long day's work, not many of us have the energy to cook a big meal- and all we need is a super speedy, satisfying dish which takes up little time and energy.

This is that meal.

Who doesn't love pasta? Our vegan pasta dish, super speedy spaghetti is great if you have a plant based diet or not. It is a great family meal idea and guaranteed to please everyone at the dinner table.

If you have a gluten free diet then just replace the spaghetti for your favourite gluten free pasta.

The full recipe is in BISH BASH BOSH! Grab your copy today and join team BOSH! x

Ingredients
Method

Ingredients

  • 1 small red onion
  • 2 garlic cloves
  • 75ml olive oil, plus extra for drizzling
  • 1 tsp salt
  • 400g cherry tomatoes
  • 1⁄2 tsp chilli flakes
  • 2 tbsp red wine (or red wine vinegar)
  • 1 litre boiling water
  • 400g spaghetti
  • a handful of black olives (we like Kalamata)
  • black pepper
  • 20g fresh basil leaves

Cookware

  • Large saucepan with a lid on a medium heat | Kettle boiled | Fine grater or Microplane

Method

  1. 1.

    Before you start...

    Large saucepan with a lid on a medium heat | Kettle boiled | Fine grater or Microplane

  2. 2.

    First make the tomato sauce | Peel and thinly slice the red onion | Peel and grate the garlic | Pour the olive oil into the saucepan | Add the sliced onion and salt and fry for 5–7 minutes, stirring occasionally, until the onion is soft and translucent | Add the garlic to the pan, stir it in and cook for a further 2 minutes | Add the tomatoes and stir them around for 2 minutes, until the skins start to split | Sprinkle over the chilli flakes and pour in the wine, stirring to coat the tomatoes.

  3. 3.

    Pour the boiling water into the pan | Add the spaghetti, let it soften and then move it around with tongs in the pan until it’s well submerged | Put the lid on the pan, turn up the heat and bring to the boil | Take off the lid and cook at a rolling boil for 10–12 minutes, moving the pasta in the water fairly often to ensure it cooks evenly (it’s easiest to do this with tongs)

  4. 4.

    When most of the starchy water has been absorbed by the pasta, taste to make sure it’s cooked to your liking | Quickly slice the olives and stir them through the pasta

  5. 5.

    Divide among bowls, drizzle with olive oil and grind over some black pepper | Garnish with the basil leaves and serve