Rainbow Spaghetti/Pasta

For making coloured pasta or spaghetti you can  use either natural colours of veggies and  spices such as spinach, beetroot, green, yellow bell pepper or turmeric or food colouring.


It’s just fun to make beautiful and colourful pasta that are so mouthwatering and scrumptious.



  • 1 package pasta or spaghetti
  • Food colouring


Cook plain spaghetti or pasta according to package instructions. Drain and rinse under water tab and set aside.

Combine 2 tbsp water with 1 tbsp food colouring in a plastic bag. Add small portion of cooked pasta to the colour. Seal the bag and use your hand to mix pasta and fool colouring until pasta is coloured.

Repeat colouring remaining of pasta.

Let paghetti / pasta set in colour for 10 minutes and then rinse separately under cold water.

You can mix it with other ingredients to make a salad and serve it cold or put it in the oven or microwave for few minutes and serve it with your favourite spaghetti sauce.



Persian style meatballs spaghetti

Dear friends, please do not forget this is a Persian style spaghetti so do not surprise if the method of preparation is a little bit different because In Iran we  cook pasta like cook the  rice. It means first simmer spaghetti in boiling water and then steamed. So we treat pasta like rice, it means in the process of cooking, we cover bottom of the pot with a slice of a flat bread or thinly slices of potatoes or simply plain noodles. BUT BUT BUT, at the end result is amazing and you will have tasty macaroni plus crispy bread, potatoes or noodles from bottom of the pot.

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  • 150 g spaghetti
  • 200 g ground beef
  • 1 medium onion, grated
  • 1 bell pepper, finely chopped
  • 1 potato, thinly sliced
  • 1 can tomato, diced
  • 3 Tbsp tomato paste
  • Salt- chilli powder to taste
  • 1 Tsp turmeric
  • 1 Tsp cinnamon
  • Extra olive oil



In a bowl with ground beef, add grated onion. Season with salt- pepper, and also add turmeric and cinnamon. Mix all ingredients together well. Give small ball shapes to the meat and fry them in a pan until meatballs are brown. Then, add tomato paste to the meat balls and heat for 2 minutes and set aside.


In a separate pan, heat the oil and saute chopped bell peppers for 5 minutes. Add diced can tomato to the bell pepper and fry for 2-3 minutes, then pour fried bell pepper and tomatoes over the meat balls, gently stir. Your sauce is ready.

Now, in a pot, bring to boil water, add some salt, 1 Tbsp oil and spaghetti. Cook it for 10 minutes then drain the spaghetti using a colander.

Now pour 3 Tbsp oil in the pot, let it hot, then lay on sliced potatoes as you see in the image, then pour par cooked spaghetti top of the potatoes and at the end pour meatballs over the spaghetti. Cover the pot with a lid and let spaghetti cook for 20minutes over medium to low heat.

Once spaghetti is cooked , you would serve spaghetti but there is surprise at the bottom of pot, yes it’s crispy fried potatoes that is called ‘ tah dig’ in Persian cuisine and it is speciality of Iranian cuisine.

Serve the dish with pesto and salad. Bon appetite

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Sausage spaghetti

This recipe is just fun  and super easy to prepare and combination of spices with pasta and sausages, oh my word, it is  tastyyyyyyyyyyyy.  And Just need few ingredients.


2-3 hotdog sausages
40g Spaghetti pasta
½ tbsp curry spice
Salt and flake chili to taste
Olive oil


Cut each sausage into 3 pieces. Break each single pasta into half. Attach several of pasta to a piece of sausages ( See the photo). Repeat process with remaining of the ingredients.
Bring the water to a boil. Add sausages to boiled water and cook for 10 minutes or until spaghetti is soft. Using a colander, drain it.


Heat the oil in a pan and curry powder and boiled sausages, season with salt and chili. Fry for 2-3 minutes. It’s done.
Enjoy it.







Persian Zucchini Spaghetti

Courgette, zucchini or Kado as we say it in Persian,  is treated as vegetable but botanically zucchini is fruit. The abundant Courgette in company with other ingredients change into something really delicious. You can make lovely frittata , stew, curry and soup with zucchini.



Today in my kitchen I will cook a Persian style DIVINE vegetarian zucchini spaghetti with spices and full of flavour, colour and taste. This recipe has approve by my family members and my guests.



Zucchini spaghetti


200g spaghetti

2 large green zucchini, diced

400g tinned chopped tomato

1 medium onion, thinly sliced

3 garlic cloves, grated

1 medium bell pepper, chopped

salt and pepper to taste

1 tsp turmeric

½ tsp cinnamon

1tbsp curry powder

1tbsp Persian saffron water

2 potatoes, sliced

Olive oil

3tbsp Greek yogurt



Heat the olive oil in a saucepan over medium heat. Saute onion until soft. Add chopped zucchini and bell pepper. Cook until zucchini is softened, Stirring occasionally.





Now, add tinned tomato, above mentioned spices, saffron water and season with salt and pepper. and remove from the heat. Now add grated garlic and gently mix all ingredients.

Cook the spaghetti following pack instructions. Drain the spaghetti and stir into the zucchini sauce.





Heat the Olive oil in a pan, layer slices of potatoes and spread curry powder top of potatoe as you see in the photo. Pour spaghetti top of the potatoes. Cover the pot with a lid and leave to cook potatoes over medium heat.










In a bowl with Greek yogurt, add one grated garlic, pinch of salt, pinch of dried mint or dill. Mix all together.

Serve the zucchini spaghetti with garlic yogurt sauce and crispy fried potatoes from bottom of the pot. 











Persian Style Spaghetti

In Iran we call all kinds of pasta, macaroni. Therefore, if I tell I have macaroni for today it means I have Persian style spaghetti Bolognese and macaroni known as spaghetti.
Another thing about pasta is that we also cook pasta like rice. It means first simmer spaghetti in boiling water and then steamed. So we treat pasta like rice, it means in the process of cooking, we cover bottom of the pot with a slice of a flat bread or thinly slices of potatoes or simply plain noodles. BUT BUT BUT BUTTT :), at the end result is amazing and you will have tasty macaroni plus crispy bread, potatoes or noodles from bottom of the pot.

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300g spaghetti
200g ground beef
1 large onion, finely chopped
1 small bell pepper, finely chopped
1 clove garlic, grated
2 cups of fresh grated tomatoes

1 tbsp tomato paste
½ tsp turmeric
1 tsp oregano powder
1/3 tsp cinnamon
Salt and chilli powder to taste




How to make it??

Heat the oil in a frying pan, add chopped onion and saute until just soft. Mix in diced bell pepper and sauté until tender. Add turmeric, salt, flakes chili, cinnamon and oregano to the mixture and stir.
Add minced beef and stir until mixed and brown. At the end, add tomato passata and stir couple of minutes. Remove from the heat and set aside. Sauce is ready.
In a large pot bring water to a boil, add salt and 2tbsp oil to it. Cook pasta 2-3 minutes less than package instructions, strain and set aside.
Heat 3 Tbsp oil in the pot. Add a layer of a flat bread or slices of potato or plain noodles ( as you see in the photo). Then, a layer of sauce. Keep layering until pasta and meat sauce have used.
Cover the pot with a lid. Let it cook on low heat for 20 minutes. 

PS: do not forget to like and leave a comment 🙂

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