INGREDIENTS
1 SLICED AND PEELED ONION
1/2 TABLESPOON OIL
1/2 oz COARSLEY CHOPPED WALNUTS
1/4 oz SULTANAS
2 TABLESPOONS CHICKEN STOCK (FRESH OR OXO)
1 1/2 TEASPOONS OF TOMATO PUREE
DRIED OREGANO
4 oz CAULIFLOWER
2oz WHOLEWHEAT DRIED SPAGHETTI
GRATED PARMESAN CHEESE
METHOD
PLACE THE ONION IN A HEATED FRYING PAN AND SAUTE FOR 5 MINUTES UNTIL LIGHTLY BROWN.
ADD THE WALNUTS, SULTANAS, CHICKEN STOCK, TOMATO PUREE AND A SHAKE OF OREGANO.
STIR AND SIMMER FOR 20 MINUTES.
WHILST THE SAUCE IS SIMMERING BOIL THE CAULIFLOWER IN SALTED WATER UNTIL TENDER FOR TEN AND A HALF MINUTES.
ADD SPAGHETTI TO BOILING WATER AND BOIL FOR 12 MINUTES.
DRAIN THE CAULIFLOWER, ADD TO THE SAUCE, BREAK UP IN PAN INTO SMALL PIECES.
DRAIN THE SPAGHETTI.
SERVE WITH SAUCE AND PARMESAN
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