Real girls eat real dinners. I know I do. They’re not pretty, beautifully presented and camera ready. They’re messy, chaotic and hurried. But (mostly) always tasty.
Spaghetti is most definitely one of my top five foods. It’s been there for a while. Others may come and go but spaghetti remains.
White cabbage on the other hand……not in my top five. Not in my bottom five either, mind you, but it’s definitely a vegetable that needs help. Hello smoked paprika….
…..a kitchen is not a kitchen without smoked paprika. Just sayin’.
Courgette. Zucchini. Whatever you like to call it, I love it. How you slice it is important. No rounds here my friends. Strips.
Then there’s sliced white onion. Organic white onion. The strong kind that makes your eyes hurt bad when you cut into them. A flavour necessity. Most definitely.
Garlic. Obviously. Lot’s of it. Obviously.
Fry it up, toss it together and serve with tofu sausage and a colossal couscous salad. This is called durum wheat overload. My kind of meal.
1/2 sliced large white onion
1/2 finely sliced pointed white cabbage
1 sliced courgette/zucchini
3 large garlic cloves finely sliced
1 heaped tsp smoked paprika
salt and pepper
heat the oil in a skillet/frying, add the onion, season with salt and pepper and sautee gently until beginning to soften.
add the garlic and fry for a few minutes before adding the cabbage and courgette. season generously and sautee gently until soft, stirring frequently. this will take around 20minutes.
meanwhile bring a large pan of water to the boil, salt and add the spaghetti.
when the cabbage mixture is sufficiently soft, sprinkle over the smoked paprika and stir to combine. season and allow the flavours to infuse for around five minutes or so.
when the pasta is cooked al dente, reserve a little liquid, drain the pasta and transfer to the frying pan. season with salt, pour over a small amount of the reserved liquid and toss to thoroughly combine.
for the tofu…
cut into thick slices and gently fry in sunflower oil until both sides are golden.