Vegetarian spaghetti

Michael Craig

Ingredients

½ packet	Spaghetti (Main)
½	Carrots, finely diced
1 stick	Celery, finely diced
4 pieces	Pumpkin, finely diced & roasted
1 Tbsp	Oil
1 can	Chopped tomatoes, in juices
½ tsp	Turmeric, optional
½	Lemons, juice of
1 stalk	Parsley, finely chopped

Directions

1. Cook and drain the spaghetti.
2. Heat the oil in a pan and gently cook the carrot and celery until soft.
3. Add the can of tomatoes with their juice and heat through.
4. Add the tumeric and lemon juice.
5. Add the cooked spaghetti and toss together.
6. Serve into bowls and dust with the parsley.