There is something about having zucchini look exactly like spaghetti that makes this bowl of vegetables totally satisfying. It has the same effect as eating a big bowl of spaghetti arrabiata, but without the sudden need to take a nap as soon as you’re finished eating. Somehow I don’t think it would have the same effect if the zucchini were cut into any other shape….
For the Zoodles:
2 large zucchini/courgettes
For the Sauce:
2 cloves garlic, finely chopped
1/2 a white onion, chopped
1/2 a red chilli, deseeded and finely chopped
1/2 tbsp dried thyme
1 cup cherry tomatoes, halved (or 1 cup of canned tomato/passata)
2 roasted red peppers (I used the ones from a jar but you could roast them yourself if you have the time), roughly chopped
1/4 cup sun-dried tomatoes
1/4 cup pine nuts, toasted
1 big handful of fresh basil, roughly torn
grated parmesan/nutritional yeast for on top (optional)
In a large saucepan drizzle a little olive oil and cook the onion, garlic and chilli on a low heat for about 5 minutes. Stir in the thyme and then the cherry or canned tomatoes, peppers and sun-dried tomatoes. Turn the heat up to a simmer for 8-10 minutes.
As the sauce is cooking through make your zucchini pasta – if you have a spiralizer, then you’ll know this is the easiest job ever! If not then it will take a little longer, but it’s still very straightforward with a potato peeler, julienne peeler or mandolin. Remove both ends of the zucchini and peel long thin strips.
When the sauce is all stirred together and bubbling hot, add the zoodles and stir through. You don’t really want to cook the zucchini, just warm it through, so only leave it in for 3 or 4 minutes.
Add the pine nuts and basil on top when you plate it up and season to taste.