This spaghetti dish comes in at a super thrifty 46p for a family of 4 (2 adults, 2 kids) – less than 12p a person! It is really tasty too, the stock cube flavours it really well. The veg goes super soft and disguises well in the sauce, which is great for fussy little ones.
I made a double quantity of this (which uses the full carton of passata and pack of spaghetti), which left enough to make a large spaghetti frittata with the leftover tomorrow, and also leave a little container in the fridge for if we get peckish in the week.
We made this dinner as part of our Live Below The Line week – it would have been fine on it’s own, but we served with a tiny sprinkling of grated cheese and a 34p garlic baguette which still kept the total for the dish under £1 for the 4 of us.
Ingredients and costs (based on my Aldi shop – view the full shop and receipt here)
10g butter – 4p
100g frozen veg (mine was broccoli, cauliflower and carrots) – 10p
250g spaghetti – 12p
1 stock cube – 3p
Half carton passata – 17p
1) Put the spaghetti in a pan of boiling water and cook according to packet instructions.
2) Cook the frozen veg in a small saucepan according to packet instructions. Drain and chop up finely with scissors.
3) Add a knob of butter (around 10g) to a frying pan on a medium heat, and melt /crumble in a stock cube. Add the chopped veg.
4) Fry for a few minutes until the veg is soft and flavourful.
5) Add half a tin of passata to the veg, mix well and heat through. Add a splash of water to bulk out the sauce if needed.
6) Mix the sauce with the spaghetti and serve.