Vegetable spaghetti in tomato sauce
- RECIPE MAKES: 2-3 serves
- PREP TIME: 10min
- COOK TIME: 20min / Equipment- Spiralizer
Heat oil in a frying pan over medium heat, add onion and garlic and fry for 5 minutes until onion is cooked.
Add tinned tomatoes and basil and cook for a few minutes until combined and heated through.
To make vegetable spaghetti, use a spiraliser to create long twirls of pasta-like strips from zucchini, and then repeat using carrot.
Heat olive oil in a small frying pan and add the spiralised carrot and zucchini and fry for a few minutes, gently stirring to prevent sticking. Once cooked, remove from heat and transfer the vegetable spaghetti into the prepared tomato sauce. Mix to combine and serve.
Serving Suggestion:
Leftovers can be stored in an airtight container, in the refrigerator, for up to 3 days.
Top Tip:
Serve with low protein grated cheese and garnish with fresh basil.
Try serving with a fresh, crunchy salad for a complete meal. (see separate recipe)
- For sauce:
- 1 Tbsp Oil
- 1/2 Red onion, finely diced
- 1 Garlic clove, crushed
- 10g Fresh Basil, finely chopped
- 250g of tinned diced tomatoes
- For vegetable spaghetti:
- 1 zucchini, remove the ends
- 1 carrot, peeled and remove the ends
- 1 tsp Olive oil
