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Vegetable Fettuccini with Fresh Tomato Sauce


Serves 4

Vegetable ribbons cooked in a little oil and served with an uber fresh tomato sauce. Light, healthy, low carb, amazing.
Per serve: 755.2kj (179.8cals); 9.2g total fat (2.6g saturated fat); 4.9g fibre


You’ll need

3 tsp olive oil
1 leek, sliced into long ribbons (use a potato peeler for all vegetables)
2 large carrots, sliced into long ribbons
3 large zucchini, sliced into long ribbons
Salt and pepper

Tomato sauce
2 garlic cloves, minced
2 tsp olive oil
550g tomatoes, chopped
1 tbsp red wine vinegar
1 tsp sugar
Salt and pepper
10 fresh basil leaves
8 tbsp grated cheese

Let’s go

To make the tomato sauce: place oil in a non-stick frying pan, add garlic and heat on low. Cook for 1-2 minutes until garlic becomes fragrant. Add remaining ingredients (except basil and cheese), turn up the heat and simmer for 5 minutes.

To make the fettucini: heat oil in a large non-stick frying pan and add vegetables with a pinch of salt. Cook for 2-3 minutes moving around the pan often. This will give you a lovely crunchy texture but if you prefer soft, cook it for a little longer – you’ll know when it’s done to your liking.

Serve fettuccini in bowls topped with sauce, a sprinkling of fresh basil and grated cheese.

If you’re worrying about multi-tasking with the sauce and fettucini at the same time, make the sauce and set it aside until you’re ready to use it. This can be made hour or even a day before.

Cook’s Notes
To get the vegetables into pasta-like ribbons, you can use a potato peeler for fettuccini thickness, a mandolin for angel hair thinness, or even a grater for something in the middle.


Why it’s good for you
If you’re a carb queen like me, you’ll know that snacking on carbs all day long just isn’t good for your digestive system. Swapping the wheat pasta out for vegetable pasta is a fantastic way of still eating your favourite pasta sauces (Bolognese, carbonara, marinara, ragu) without all the heaviness. Oh, and you pack in at least another couple of serves of your daily veg.
Per serve: 755.2kj (179.8cals); 9.2g total fat (2.6g saturated fat); 4.9g fibre


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