Simple veggie noodle pasta
Got courgettes? All you need is a spiral slicer and you’re all set. A light and refreshing twist on traditional spaghetti or linguine, courgette noodles are low in kilojoules and packed with potassium. In fact, eating them will make you feel so saintly that you’ll have zero guilt ending the meal with a big bowl of chocolate ice cream, if you’re not Banting, that is. After all, life is about balance. We love balance (and chocolate ice cream).
Prep time: 15 minutes | Cook time: 1.5 hours (shorter if you increase the temperature, see below) | Serves: 4–6
1. Preheat the oven to 150°C. Cut the tomatoes in half and drizzle with olive oil and balsamic. Top with sprigs of thyme and season well with salt and pepper.
2. Pop tomatoes into the oven and bake for 1 hour and 15 minutes until they are dehydrated and slightly caramelised. It’s best to roast for the full time period, but if you’re in a rush, turn the oven up to 180–200°C and bake for 30–40 minutes. 10 minutes before the tomatoes are done, add the garlic and pop them back in the oven.
3. Using the Spirelli Spiral Slicer, slice the courgettes into spaghetti spirals. Bring a large pot of water to the boil. Blanch the courgette noodles in the water for a few minutes until just al dente.
4. Remove from the hob, drain and toss with the tomato mixture from the oven, adding the fresh basil and cream.
5. Serve immediately with lashings of grated parmesan.
This light and breezy pasta dish is a great vegetarian option and its creamy, tomatoey goodness is perfect for a simple family dinner out in the garden under the setting sun. That’ll do, courgettes, that’ll do.