Spaghetti with vegetables

30 min.
Italian in nature but with a few tasty twists, this spaghetti with vegetables is perfect for anyone who loves pasta and wholesome flavors. Treat yourself to a quick and easy meal or serve it for a group of friends or the whole family. Oven-baked Hokkaido, eggplants and cherry tomatoes turn into a delectable meal. And sprinkled with Puck Premium cubed feta cheese, it is simply irresistible. Use fresh vegetables or put your leftover vegetables to good use – both options are more than delicious!

Ingredients

Spaghetti:

Roasted veggies:

To serve:

Instructions

Tip

Preparing the vegetables for baking is all about slicing. You should slice each type of vegetable evenly, so they bake evenly, too. You can use a mandolin to make sure you cut or slice them perfectly.

Questions about spaghetti with vegetables

Making spaghetti with vegetables is quite simple. But below, we still go through some of the most frequently asked questions to help you cook your new favourite meal completely hassle-free!
What vegetables go with spaghetti?

Most vegetables, in some way or another, go with spaghetti – but we suggest the great taste and texture combination of red kuri squash, eggplants, cherry tomatoes, or similar. You can, for example, also use mushrooms, courgettes, bell pepper, asparagus, onions or leeks, or other types of tomatoes like plum tomatoes or heirloom tomatoes.

Can you freeze spaghetti with vegetables?

Yes, you can freeze spaghetti with vegetables, but we recommend eating it fresh or only stored in the fridge if you have leftovers. As with most frozen dishes, there is a slight risk that the dish will lose a bit of its texture and taste frozen. This goes both for the spaghetti and vegetables. Both to freeze leftovers and store them in the fridge, let them cool down, then pack them into an airtight container. The dish will last for about 2-3 months in the freezer and 3-5 days in the fridge.

Can you reheat spaghetti with vegetables?

Yes, you can reheat spaghetti with vegetables. If you have leftovers either in the fridge or in the freezer, you can easily reheat both. You can do so in the microwave or on the stove. Either way, a neat little trick is to add a splash of water in the process to help infuse some of the original moisture that may have been lost.

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