Garlic Spaghetti With Pan-Fried Vegetables

READY IN: 50mins
Recipe by Deux Petits Chefs

A delicious, garlicky vegetarian spaghetti loaded with delicious pan-fried vegetables in extra-virgin olive oil. If you want a lighter, more wholesome meal, omit the potatoes and add chopped spinach.

Top Review by Karen Elizabeth

I took note of PanNans review, and was also a bit wary of the puree, so I chose to use canned chopped tomatoes instead, giving me much more of a saucy consistency. I added the garlic with the tomatoes. This really was very pleasant, I wouldn't normally add potatoes to pasta but in fact it was very good. I did add the splash of wine. Overall, a good recipe, which we enjoyed. Made for Spring PAC 2012, thank you, Deux Petits Chef!

Ingredients Nutrition


  1. Cook the spaghetti in water and some salt, until al dente. Set aside.
  2. In a large shallow pan, add extra virgin oil oil. When pan becomes hot, throw in onions and fry till soft.
  3. When onions are soft, add in potatoes. Sprinkle with salt and pepper. Cook on shallow pan for about 10 minutes until potatoes are soft, but not completely cooked.
  4. Add in celery and carrots, followed by rosemary, parsley and oregano flakes. Another pinch of pepper. Stir-fry on low to medium flame for about 5 minutes.
  5. Add a spruce of white wine for flare. (Optional).
  6. Once potatoes are browned and crunchy on the outside and soft on the inside, add in tomato puree.
  7. Stir-fry for a further 10 min or until sauce is thick enough for your liking.
  8. On individual serving plates, place spaghetti on plate. Use a fork and whirl spaghetti until it looks pleasantly stacked and visually appealing. Top with spaghetti sauce.
  9. Season & Garnish with parsley flakes and oregano flakes. Serve warm.

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