Vegetarian Spaghetti Featuring Kelp Noodles

Serving Size: 4 hearty servings, 6 small servings

Ingredients:

28 oz/796 ml tinned organic diced tomatoes

½ (3 oz/50g) tin organic tomato paste

1 cup/ 250ml your favourite spaghetti sauce

1 chopped onion

Selection of chopped peppers, red, yellow, orange

1 clove crushed garlic

1 cup chick peas (I sprouted mine, more on sprouting in a later post)

2 tblsp/30ml coconut oil

1 tsp/5ml dried oregano

1 12 oz/340g package of Kelp Noodles

You can add any chopped vegetables that you have on hand, celery, mushrooms, carrot, the possibilities are endless!

I have seen many different brands and package sizes for kelp noodles.  You can add a quantity that works for your family as the quantity depends on the sauce to noodle ratio your family likes.

Directions:

Melt to coconut oil on medium heat in a heavy based saucepan (large enough to hold all ingredients eventually)

Sauté your vegetables and garlic, stirring frequently, for about 5 minutes until they soften a little and the onion becomes translucent

Add in the diced tomatoes, tomato paste and your favourite spaghetti sauce and blend

Add the oregano and stir

Stir in the chick peas (you can substitute any bean, I like chick peas because they absorb flavours and have a nice texture)

Simmer all this for about 20 minutes on low heat

Rinse the kelp noodles under cool running water to separate them out

Stir into your sauce mixture and simmer for another 5 – 8 minutes

Your meal is now ready to serve, enjoy!