Spaghetti cakes are a healthier option for lunch, picnics or a midweek dinner. Layers of wholemeal spaghetti, tangy tomato sauce and roasted vegetables are sprinkled with Parmesan cheese and baked like a savoury cake until set. Slice up and serve with fresh rocket leaves and juicy cherry tomatoes.
Ingredients
- 1 medium courgette, cut into 3cm chunks
- 1 medium aubergine, cut into 3cm chunks
- 2 red onions, 1 sliced and 1 diced
- 2 red peppers, cut into 3cm chunks
- 2 tbsp olive oil
- 2 x 390g cartons chopped tomatoes
- 2 cloves garlic
- 1 tsp dried oregano
- 1 tbsp tomato purée
- 1 tsp balsamic vinegar
- 225g wholewheat spaghetti
- 3 medium eggs, beaten
- 25g parmesan, grated
- 165g cherry tomatoes, halved
- 30g rocket
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