A celebration of all things veggie, this simple to prepare pasta by A Tavola chef and owner Eugino Maiale is made using fresh, organic vegetables of the season.

“At the restaurant, we take the time to make our own spaghetti. However, at home a good store brought pasta is a great no fuss alternative. This is a midweek favourite at home because the recipe is so quick and healthy. The key is to julienne the vegetables nice and small.” said Eugino.

30 Minutes. Vegetarian. Cook a restaurant quality meal at home.

Serves 2.


1 carrot
1 zucchini
1 baby eggplant
6 Swiss brown mushrooms
1 eschallot
1 garlic clove
1 tin cherry tomatoes
1 cup baby spinach
2 sprigs basil
¼ cup parmesan cheese
200gm Spaghetti

Boil water and prepare vegetables
Bring a large pot of salted water to the boil. Use a mandolin or sharp knife to julienne (matchstick) the carrot, zucchini and eggplant. Finely slice the mushrooms and eschallot. Crush the garlic.

Make sauce
In a fry pan gently heat 3 tablespoons of olive oil over a low heat. Add eschallot and garlic and cook until transparent. Add eggplant and stir through, cooking for approximately 7 minutes. Add carrots and sliced mushrooms and cook for a further 4 - 5 minutes. Add tinned cherry tomatoes and zucchini. Bring to the boil, reduce heat and allow to simmer for 5 minutes. Add spinach, roughly chopped basil leaves and a good swig of olive oil. Season with salt and pepper to taste.

Cook pasta
Once the water is boiling, add spaghetti stirring every 2 minutes. Cook until al dente, strain through a colander retaining some of the cooking water. Add spaghetti to sauce and toss together.

To serve
Plate and serve with grated parmesan cheese.

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 19, 2016 by Timothy Ryder
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