Hidden Veggie Spaghetti

Directions

• Preheat the oven to 220°C (428°F) for 10 minutes.
• In a large bowl, combine all the chopped veggies – capsicum, cauliflower, mushroom, carrot, garlic, and onion and oil.
• Spread the seasoned veggies onto a parchment-lined baking tray and bake for 30-35 minutes or until the veggies are tender. Mix them once halfway.
• Meanwhile, take about ¼ cup walnuts and toast them in a pan until golden and fragrant. Allow to cool and roughly chop them. Transfer to a bowl and set aside.
• Place a large pot filled with water on medium heat. Add salt, stir, and bring to a boil. Then add spaghetti and cook for about 5-7 minutes (or according to package instructions), or until the spaghetti is al dente i.e., tender to the bite but not completely mushy and not raw. Once the spaghetti is done, use a colander to strain, then wash it under cold water. Drizzle olive oil over the cooked spaghetti, mix and set aside.
• Meanwhile, place a pot filled with water over medium heat and bring to a boil. Make a criss-cross slit on the bottom of the tomatoes and add them to the boiling water. Cook for 5 minutes, remove and immediately add them to iced water. Finally, peel off the skin, chop, and set aside.
• Once the veggies are baked, let them cool, and then add to a blender with 2 cups of water, blanched tomatoes, spinach, soaked cashews, and roasted sunflower seeds to make a smooth purée.
• Add the puréed veggies, salt, sugar, black pepper, oregano, and chilli flakes to a pan over medium heat. Mix everything well, cover, and simmer for 15-20 minutes.
• Once the sauce is thickened, add the cooked spaghetti and use a tong to gently mix. Cook for 2-3 minutes. Transfer to a plate and garnish with toasted walnuts.
• Serve hot, and enjoy!