Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Middle Eastern Tomato Spaghetti with Roasted Potatoes
A simple and delicious vegan Middle Eastern-inspired pasta dish featuring a light tomato sauce paired with crispy roasted potatoes and fresh cabbage salad. This beginner-friendly recipe combines warm spiced pasta with a refreshing cool salad for a complete meal.
35 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty5/10
Sour4/10
Umami6/10
Spicy1/10
🥄 Texture
The dish combines tender, sauced spaghetti with crisp-roasted potato cubes that are golden and slightly crunchy on the outside and fluffy inside. A fresh shredded cabbage salad adds a crunchy, juicy contrast that lightens the overall mouthfeel.
👃 Aroma
Warm, savory tomato and gently caramelized red onion dominate the aroma, rounded by olive oil and a faint roasted potato earthiness. Bright citrus notes from the lemon in the cabbage salad lift the scent profile and add freshness.
🍷 Pairs Well With
Pair with a chilled dry white wine like Sauvignon Blanc or a light red such as Grenache; alternatively, a cold mint tea or sparkling water with lemon complements the acidity and refreshes the palate.
🥗 Side Dishes
Hummus with warm pita, fattoush or a cucumber-yogurt salad (tzatziki), and quick pickled vegetables or roasted eggplant (baba ganoush) all pair well to add creaminess, herbaceousness, and extra tang.
Ingredients(10 items)
- 1400g spaghetti
- 21 can (400g) canned tomato (crushed)
- 3500g potato (cut into 2cm cubes)
- 44 tablespoons olive oil (divided)
- 51 red onion (thinly sliced)
- 6300g cabbage (finely shredded)
- 72 tablespoons lemon juice
- 81 teaspoon fine salt (divided)
- 91/2 teaspoon black pepper (divided)
- 102 tablespoons water
Nutrition Information(per serving)
485
Calories
14g
Protein
82g
Carbs
12g
Fat
Instructions
- 1
Preheat your oven to 200°C (400°F). Toss the potato cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on a baking tray and roast for 20 minutes until golden and crispy.
- 2
While potatoes roast, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions (usually 8-10 minutes). Drain and set aside.
- 3
In a separate pan, heat 2 tablespoons olive oil over medium heat. Add sliced red onion and cook for 2-3 minutes until softened, stirring occasionally.
- 4
Add the canned tomato and 2 tablespoons water to the pan with onion. Stir well and simmer for 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 5
In a bowl, combine shredded cabbage, lemon juice, and a pinch of salt. Mix gently and set aside as a fresh salad.
- 6
Add the cooked spaghetti to the tomato sauce and toss gently until well coated.
- 7
Divide spaghetti among serving plates, top with roasted potatoes, and serve with the fresh cabbage salad on the side.
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