Rainbow veggie noodles with roast tomato sauce recipe
You’ve heard of zoodles, but why should zucchini have all the fun? Turn a rainbow of vegetables into noodles and serve with a delicious roast tomato sauce for a veggie-packed, grain-free dinner the whole family will love.
- 2 zucchini
- 1 carrot (peeled)
- 1 parsnip (peeled)
- 1 red capsicum
- 1 tbs olive oil
- parmesan cheese (*to serve)
For roast tomato sauce
- 1 kg tomato
- 4 clove garlic
- 1 tbs olive oil
- 4 sprig fresh thyme
To make the roast tomato sauce, preheat oven to 180C (160C fan-forced). Cut tomatoes into quarters and place in a large roasting tray with the garlic cloves. Season well with salt and pepper and drizzle with olive oil. Top with thyme. Roast for 40 minutes.
Meanwhile, make veggie noodles. The most effective way to make them is with a spiraliser. If you don’t have one, you could use a mandolin, a julienne peeler (like a potato peeler but with a serrated edge) or simply slice your vegetables using a regular kitchen knife into long julienne strips. You will need to slice the capsicum into strips with a knife.
Place tomatoes into a food processor and blitz to puree. Check for seasoning.
Heat oil in a large frypan. Add spiralled carrot and parsnip and cook, tossing, for 6-8 minutes until tender but not so soft they're falling apart. Add zucchini and capsicum for the last 2 minutes as they will cook much more quickly. Add pureed roast tomato sauce to the pan and toss to coat the vegetables. Serve with grated parmesan cheese.
- You can buy spiralisers in kitchenware stores as stand alone appliances or as attachments for larger appliances. If you are going grain-free but still want to enjoy ‘pasta’, they’d be a great addition to your kitchen cabinet.
- You could boil the spiralled veggies in water before tossing in the sauce if you prefer.
- Serve with a bottled pasta sauce if you’re short on time.
- This recipe was created by Greer Worsley for Kidspot.