Zucchini spaghetti with tomato sauce
Whip up this vegan recipe in under 30 minutes for a veggie packed meal that tastes of summer tomatoes and fresh chilli.
Serves
4
Prep
10m
Cooking
15m
Ingredients
- ¼ cup (60ml) olive oil
- 350g mixed medley tomatoes, halved
- 400g can chickpeas, rinsed, drained
- 1 long red chilli, seeded, thinly sliced (optional)
- 3 large zucchini, cut into long matchsticks
Method
STEP 1
Heat the oil in a large frying pan over medium-high heat. Add tomato and cook, tossing, for 5-7 mins or until the tomato begins to collapse. Use the back of a wooden spoon to lightly crush.
STEP 2
Add the chickpeas and chilli, if using, to the tomato in the pan and cook, stirring, for 1-2 mins or until heated through. Add the zucchini and cook, tossing, for 1-2 mins or until zucchini mixture is just heated through. Divide among serving bowls. Season.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
