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.
Leftovers can be stored in an airtight container, in the refrigerator, for up to 3 days.
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)