Zucchini spaghetti with tomato recipe
If pasta is one of your favorite foods, especially spaghetti, and you like to experiment in the kitchen, you will love this vegan recipe. It is about courgette or zucchini spaghetti, a healthy, low-fat and gluten-free alternative. Their preparation is very simple and you can cook them with vegetables and serve them with your favorite sauce, for example, with chickpea and pepper hummus, as I have done in this recipe.
Keep reading and discover how to make zucchini spaghetti with tomato, a tasty and nutritious option.
Ingredients to make Zucchini Spaghetti with Tomato:
- 2 large yellow squash
- ½ eggplant
- 1 onion
- 2 cloves of garlic
- 8 cherry tomatoes
- ½ cup of broccoli
- 1 tablespoon of pine nuts
- 1 tablespoon vegetable oil
For the sauce:
- 1 cup of cooked chickpeas
- ½ red bell pepper
- 2 cloves of garlic
- 1 teaspoon salt
- 2 tablespoons of lemon juice
- ½ teaspoon cumin
- 1 splash of oil
How to make Tomato Zucchini Spaghetti:
Wash the courgettes or zucchini and cut them into thin strips like spaghetti in a food processor or using a special utensil or spiralizer.
Dice the onion and aubergine, mince the garlic, cut the cherry tomatoes in half and separate the broccoli into small florets.
Heat a pan with oil and fry the onion and garlic until golden brown. Add the aubergine and broccoli, cook the vegetables for 2-3 minutes and add the cherry tomatoes, pine nuts and courgette spaghetti. Stir and continue cooking until the vegetables begin to soften.
Meanwhile, prepare the sauce that will accompany the courgette spaghetti with garlic by crushing the chickpeas together with the garlic, the chopped red pepper, the salt, the lemon juice, the cumin and a generous splash of oil. If the chickpea and pepper hummus is thick, add a little water and blend again until you get the desired consistency.
You can also prepare a natural tomato sauce instead of hummus to enhance the flavor of the recipe. In such a case, see the simple tomato recipe.
Serve the recipe for zucchini spaghetti with cherry tomato with the chickpea and red pepper hummus on top and enjoy this dish that is so nutritious, easy and quick to make, as well as vegan!
