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.

4

10m

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

Dairy-free
Gluten-free
Vegan
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.