Basic tomato sauce for spaghetti or spiralised zucchini

Catering for everyone's individual dietary requirements is actually easy- believe me

Something that comes easily in the kitchen for me is catering for everyone's individual dietary requirements. Through this very simple recipe I show you how.

My partner wanted spaghetti for dinner with a good cream sauce, he is gluten free.

I am presently trying to regulate my blood sugar levels so didn't want carbohydrates for dinner nor did I want a cream sauce.

I also wanted kale he didn't, he wanted mushrooms.

So I made a basic tomato sauce for us both.

While that was boiling I made zucchini spaghetti in my new beaut spiraliser and he boiled up water for his gluten free spaghetti.

I pan fried some kale mixed it in with my zucchini noodles and then fried his mushrooms and added 2 tbsp of cream at the end.

He grated cheese for his pasta and I added 2 tbsp of almond milk to my sauce after I served him his sauce

This may seem like an effort but it wasn't, it took all of 20 minutes and I really suggest you include members of your family in the process. Cooking like this makes everyone feel included and takes the chore out of it all.

The recipe is below but I now share with you the tip of how to make this easy.

Make the meal basic taking into everyone's requirements and then provide add ons-

So for example a great stew I make is the artichoke and green bean stew- i make it by the basic recipe - that way everyone is included-

then if I have one vegan guest- I have a side of hemp seeds and nuts for them to add to their stew- then if someone really wants cheese I have a plate of fetta for them to add to their stew. And if the stew normally has potatoes but there is someone on a low carbohydrate diet I have a plate of boiled salted potatoes on the side and people can add them to their stew if they want. If someone doesn't eat oil i cook the onions in water and then have a bowl of oil for people to add to their own stew. Doing it this way makes everyone feel special and no one will feel left out.

If you have any more suggestions of how to cater for lots of different dietary requirements in the one sitting please leave your comments on this blog post.

Basic tomato sauce for spaghetti or spiralised zucchini

(all organic ingredients and is enough for 2 to 3 people)

4 large tomatoes diced finely

1 medium onion diced finely

1 clove garlic minced (omit if someone is garlic intolerant this dish is lovley even without garlic)

1 tbsp finely grated oregano

splash of olive oil

chillies chopped finley to your liking

salt to taste

(2 tbsp almond milk for the vegan version of the sauce)

Zucchini noodles with kale

1 medium zucchini per person spiralised

6 kale leaves

Mushrooms with cream

6 mushrooms sliced

splash olive oil

1 tsp gluten free tamari

gluten free spaghetti

In a wok sautee the onions and garlic for a few minutes, add the oregano then the tomatoes and a good sprinkling of salt. Let boil down while the pasta is cooking.

Cook the pasta as per instructions on the packet.

After spiralising the zucchini slice the kale finely and pan fry until wilted. Take off the heat and add to the zucchini spirals. Fry the mushrooms in a splash of oil, add the tamari and and fry until mushrooms are cooked. Mix in the cream. Serve the spaghetti in a bowl and add some of the tomato sauce and then the mushrooms. Add the almond milk to the remaining tomato sauce and serve on the spiralised zucchini.