Spiral Butternut Pasta Dish

Apr 18, 2017 | 0 comments

Butternut-Squash-Noodles-with-Spring-Pesto-and-Roasted-Tomatoes-FISpiral Butternut Pasta Dish

Serves 2
Taking the classic Italian flavours of tomatoes, farm fresh cheese and sweet basil, here is a banting-friendly, gluten free, health conscious twist that’s fresh, fast and fabulous!

Ingredients

• 300g Spiralized butternut (Zucchini or sweet potato also works)
• 200g salad tomatoes
• 4 Tbsp Balsamic Vinegar
• Handful of sweet basil leaves
• 20ml Garlic infused olive oil
• 60g Farm fresh feta
• Salt and pepper to taste

Method

1. On a roasting pan or dish toss the tomatoes in the balsamic vinegar and 2 Tbsp olive oil and place in a pre-heated oven at 180c for 15 minutes or until the tomatoes have burst and are becoming caramelized.
2. In the mean time. Bring to the boil a pot half full of water. Throw the vegetable noodle pasta in and cook for around 3-5 minutes. DO NOT OVER-COOK. Drain in a colander. (Butternut and sweet potato will take longer than zucchini). Drizzle with a splash of olive oil.
3. Crumble the feta and tear the basil leaves up.
4. Once the tomatoes are ready and the pasta is drained.
5. Take a large bowl. Place the pasta, feta, basil and cherry tomatoes including all the roasted juices that have escaped from the tomatoes and toss gently together, adding the olive oil, salt and pepper as desired.
6. Garnish with basil tops and serve immediately.

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