The vegan recipe for Spaghetti with Balsamic Vinegar Sauce:
servings – 1
- 50 g spaghetti (cook in boiling water until tender, remove, drain and set on a plate)
- 5 slices ginger (pat)
- 1 1/2 cup water
- 2 tbsp olive oil
- 1/8 cup balsamic vinegar
- 1 tbsp brown sugar
- Heat olive oil and saute ginger until fragrant; transfer them to a pot.
- Add water, balsamic vinegar and brown sugar; bring to a boil and simmer for about 5 minutes.
- Ladle the sauce over the cooked spaghetti.