Preparation

Cook the spaghetti in hot salted water until al dente. Drain and set aside.
Prepare the sauce:
In a pan, heat the oil, brown the onion, add the tomatoes, the eggplant, the corn and sauté until the vegetables are tender.
Add the vegetable stock, oregano and sour cream.
Mix gently and serve with the dough.
Decorate with basil leaves and pout pout.

Ingredients

  • 400 grams of spaghetti pasta
  • 2 units of diced seedless tomatoes
  • 2 tablespoons of olive oil
  • 1 chopped onion
  • 1 small eggplant cut into strips
  • 1/2 can of green corn
  • 1/2 envelope of vegetable broth
  • 4 tablespoons of cashew or soy cream
  • oregano to taste
  • salt to taste
  • Decorate with Basil and pepper pout.