Vegetable fettuccine with tomato sauce recipe
Vegetable pasta is just so good for you and a fun way to get the kids to eat more vegetables – especially if you make it colourful. Here we serve it up with a tasty tomato sauce and top it with fresh basil and cheese.
- 2 tsp olive oil
- 2 garlic cloves, minced
- 550g fresh tomatoes, chopped
- 1 tbsp red wine vinegar
- 1 tsp sugar
- 3 tsp olive oil
- 1 leek, sliced into long ribbons (use a potato peeler for all vegetables)
- 2 large carrots, sliced into long ribbons
- 3 large zucchini, sliced into long ribbons
- 1/4 tsp salt
- 10 fresh basil leaves
- 1/2 cup grated cheese
For the tomato sauce:
Place oil in a non-stick frying pan on low heat and add garlic.
Cook for 1-2 minutes until garlic becomes fragrant.
Add the tomatoes, vinegar and sugar. Turn up the heat and simmer for 5 minutes.
For the fettuccine:
Heat oil in a large non-stick frying pan, add vegetables with a pinch of salt and cook for 2-3 minutes, moving around the pan often. This will provide a lovely, crunchy texture but if you prefer soft, cook it for a little longer.
Serve fettuccine in bowls topped with sauce, a sprinkling of fresh basil and grated cheese.
- To get the vegetables into pasta-like ribbons, you can use a potato peeler for fettuccine thickness, a mandolin for angel hair thinness, or even a grater for something in the middle.
- If you’re worrying about multitasking with the sauce and fettuccine at the same time, make the sauce and set it aside until you’re ready to use it. This can be made an hour - or even a day - before.
- This recipe was written by Jay Rogers at The Moodie Foodie. For more light and healthy recipes, check out The Moodie Foodie on Facebook, Twitter or Pinterest.