Country Harvest Spaghetti

Heidi partnered with Tanni in this week’s demonstration in the Gilmore Park Community Kitchen. Heidi made a Country Harvest Spaghetti and a jello dessert.


The Country Harvest Spaghetti is full of goodness of colourful vegetables and the sauce is flavoured with white wine. The slice apples add some crunchiness to the dish.


  • 1 lb spaghetti
  • 1 sweet bell pepper, sliced
  • 1/2 lb asparagus, sliced
  • 1/2 lb white mushroom, sliced
  • 1/2 lb onion, sliced
  • 1 medium size apple, slice
  • 1 tablespoon minced garlic
  • 2 tablespoons dried cranberries

For the sauce

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper


Click on the link below for the instructions.


IMG_5713Cook the spaghetti according to the package instructions. Drain and toss with a little oil so that they wont clump up. Plate the spaghetti onto a large platter.
IMG_5716Heat 2 tablespoons of vegetable oil in a large frying pan. Saute the onion and garlic until soften.
IMG_5718Add the carrots, asparagus and mushroom and saute for bit more.
IMG_5719Lastly, add the peppers.Season with salt.
IMG_5722Place the sauteed vegetables on top of the spaghetti. Sprinkle with slice apples.
IMG_5723In another frying pan. melt the butter. Add the flour to the melted butter and cook until it forms a paste.
IMG_5729Add the white wine and let it cooks off the alcohol for a while. Add the chicken broth until you get the consistency of a sauce.
IMG_5734Drizzle the sauce over the vegetables. Sprinkle the dried cranberries onto the sauce and serve.

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