roasted vegetable and zucchini noodle “bolognese”

I made this dish by accident the other day and it’s truly delicious. All you need it roasted vegetables, tomato passata and some zucchini ‘zoodles”. You will need a spiralizer for this recipe. I bought an electric one from Kmart recently which does the job really well.

INGREDIENTS
Serves 2
2 zucchinis
1 red onion
2 carrots
1 red capsicum
1/4 cauliflower cut into florets
1 cup of chunky cut pumpkin
1 tbsp olive oil
Salt and pepper
Jar of tomato sauce (I love ALDI’s organic tomato sauce)

METHOD
Keep one zucchini aside before placing all the other chopped vegetables in a baking tray with the olive oil. Make sure the vegetables are spread out nicely, use two trays if necessary. Bake in a moderate oven, around 180C or 350F for around 30 minutes or until the vegetables are cooked and slightly browned.

Using the spiralizer pop the zucchini through to make the noodles.

Take the roasted vegetables and using a stick blender, blitz with equal amounts of tomato sauce. Heat through on the stove top, then wither add the zucchini noodles, to warm them through, or pour the sauce straight over the raw vegetables.

Top with a dairy free Parmesan and enjoy.

Feel free to add meatballs, chicken pieces or chickpeas for an extra protein hit.