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Home > Vitafriendspku > Recipes > Vegetable spaghetti in tomato sauce
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Vegetable spaghetti in tomato sauce

  • RECIPE MAKES: 2-3 serves
  • PREP TIME: 10min
  • COOK TIME: 20min / Equipment- Spiralizer
  • THIS RECIPE IS PROTEIN FREE
Step 1

Heat oil in a frying pan over medium heat, add onion and garlic and fry for 5 minutes until onion is cooked.

Step 2

Add tinned tomatoes and basil and cook for a few minutes until combined and heated through.

Step 3

To make vegetable spaghetti, use a spiraliser to create long twirls of pasta-like strips from zucchini, and then repeat using carrot.

 

Step 4

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