but not with the spiralizer this time
|Spirali from Amazon|
Okay I've done it, I've succumbed....…..I've upgraded my mini, inconspicuous handheld spiralizer gadget to a larger, sturdier, ‘can’t find any space to put it’ gadget. As you’re probably aware, spiralizers are great for cutting various fruit and vegetables into spaghetti-shaped spirals; in fact the finished product has become somewhat of a social media sensation with vegetarian food bloggers, raw food advocates and low carb enthusiasts photographing and posting their freshly prepared coodles/courgetti dishes where they have substituted, what typically would be, wheat-based spaghetti or noodles for courgettes and other vegetables.
What I used:
Whole-wheat pasta or vegetable spirals (e.g. courgette spirals)
What I did:
- Mix up a small amount of basil-oil dressing by tearing approximately 5-6 basil leaves and grinding it with enough extra-virgin olive oil to cover the leaves
- Slice the tomatoes in half and drizzle the dressing over the tomatoes with a sprinkle of salt (add pepper too if you like - I hate pepper!) and then put them in the oven to roast for about 20 minutes. Half way through, throw in some pine nuts (these were an afterthought whilst cooking)
- Meanwhile, cook your spaghetti as instructed on the packet and make some extra dressing to drizzle over the pasta
- The extra dressing is made in the same way as the basil-oil dressing above except this time add extra basil and oil, and also add the juice of half a lemon for that zesty kick and a teaspoon of honey
- Once your pasta is cooked, transfer to your favourite bowl, drizzle the dressing over the pasta being sure to expose every spaghetti strand possible to the dressing, then pour over your roasted tomatoes and pine nuts and top with feta cheese.
|Ready for roasting|
|Making the extra dressing|
|adding the pine nuts to roast with the tomatoes|
|Gobbling it all up!|