Posted in Main meals
Behold, the zoodle bowl: an ingenious way to trick yourself into thinking you're having a cheeky spaghetti when in fact you're eating fewer carbs and calories, and more fibre and nutrients! We'll take it.
Prep:
20 mins 
cook:
12 mins 
Easy Peasy 
Place the first 7 pesto ingredients into a food processor and turn it on. Then drizzle the oil through the feed shoot to emulsify as it blends. Season to taste with salt & pepper.
For the tomatoes, preheat the oven to 180°C. Place tomatoes on a baking tray, drizzle with oil and season with salt & pepper. Roast in the oven for 10-12 minutes until softened and cooked.
Place a large frying pan over medium heat. Add the oil and zucchini and sauté for 1 minute. Then add the pesto, toss to coat the noodles, and warm through. Remove from heat and divide among four plates.
Top with roasted tomatoes and serve garnished with extra basil leaves.
Tip: Grate some vegan parmesan over the top for a nice finishing touch!
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