The easiest Spag Bol

I love cooking food that not only the adults eat and think it's delicious, but the kids actually eat it too. It's great to be able to help other mum's who find it increasingly overwhelming to keep cooking food for their kids that is interesting, easy, tasty and healthy. I hope this blog will keep others inspired to keep cooking and keep having fun doing it. One thing my three little cherubs love to do is help in the Kitchen. If your anything like me, the alarms bells are ringing and your thinking , get real Karen... But it's amazing how the kids actually eat what they have helped prepare. This is the first recipe to get this blog going and it's vegetarian and really yummy. My kids love it and it is also really versatile... enjoy!


Spagetti Bol
1 Med Onion
1 small red capsicum
1-2 cloves garlic
1 Zuchini
3-4 med mushrooms
1 tin of diced tomatoes
1 tin Sanitarium Nutmeat
1 tin tomato soup
1 tsp dried basil
Start by finely dicing the onion and saute in a pan using 1-2 tbsp olive oil or rice bran oil. Crush the garlic and add the dried basil and fry until golden brown. Dice the capsicum and add to the onion mixture. Finely dice the rest of the vegetables and add to the mix. You can now place the lid on the pan and let it cook for about 10-15 minutes or until soft. Add the can of diced tomatoes. Take off the heat and blend with a bamix or such device until the vegies are smoother but not pureed. The next step is crucial if you want your family to believe it is spag bol... Grate your nutmeat and add to the mix and then the tomato soup. At this stage I check for seasoning and add salt or a splash of tomato sauce. Boil your spagetti, grate some cheese and your done. My kids don't even mind some fresh parsley out of the garden added in, which gives it a lovely fresh taste.

If you have left overs you can add a tin of red kidney beans and then have nachos or some call it haystacks the next night... This is great for the budget too! Have fun!!