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