“from scratch” spaghetti

a perfectly cooked rare steak is probably one of the most delicious things a human could ever eat. but we still need those veggies, right?

today i decided to make some veggie spaghetti for lunch, mostly because i had some leftover veggies from chicken salad night that needed to be used. it turned out pretty delicious and i wanted to share it with you guys. it’s really easy to make and chock full of some good nutrients!

what i used:

  • chopped baby spinach leaves
  • chopped up fresh mushrooms
  • 1/6 onion, chopped
  • leftover cherry tomatoes, chopped
  • olive oil
  • half a can of tomato paste (those tiny cans)
  • plain yogurt
  • oregano
  • salt and pepper
  • minced garlic
  • half a box of fettucini noodles
  • (you can add milk instead of, or in addition to, the plain yogurt if you want your sketti sauce to be more “saucy”)

notice i don’t really have measurements for the ingredients…. they were mostly things i had in my fridge that i needed to use before they went bad and i cook by taste anyway. i’ll try to guesstimate as i go, though!

first, i cooked my noodles. super difficult.

after they were done, i drained them and put them in a bowl while i used the same pot for my sauce (less dishes? YES please!)

next, i chopped up my leftover spinach, mushrooms, onion and cherry tomatoes.

i put the heat on medium, drizzled enough olive oil to coat the bottom of the pot and plopped in my spinach, mushrooms, onion, minced garlic, salt, pepper, and oregano. i left that to cook down and get all the yummy flavors out together! after a few minutes, i plopped in my chopped cherry tomatoes so they wouldn’t cook down as much as the rest of the veggies.

  

after it looked cooked to me, i turned the heat off and added half a can of tomato paste and a couple spoonfuls of plain yogurt. then i mixed, mixed, mixed!

lastly, i dumped my noodles back into the pot and stirred it all up 🙂

YUM!

what do you guys think? would you eat this veggie sketti?

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