A healthy, nutritious, and sustainable dish, featuring lots of colorful vegetables, dried fruit and nuts.
Ingredients for 4 portions
- Spaghetti 320 g
- Courgette 1
- Aubergine 1
- Onion 1
- Chopped peeled plum tomatoes (300 g)
- Celery stalks 2
- Black olives 16
- Capers 20
- Pine nuts 10 g
- Extra virgin olive oil 2 tbsp (20g)
- Each pistachios, pine nuts and raisins 2 tbsp
- Fresh basil leaves, torn A few
- White wine vinegar to taste
- Salt to taste
- Pepper to taste
Bring lightly salted water to the boil.
Cut all the vegetables into bite sized cubes.
Sauté the onions and celery in a frying pan with a little olive oil. Once slightly soft, add the aubergine. After a minute or two, add the courgette.
Once the vegetables are soft, add the pistachios, pine nuts, raisins, capers and olives.
Add the chopped peeled plum tomatoes and continue cooking, adding salt and pepper to taste.
0.226kg CO2 equivalent i
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.