Double Tomato Courgetti Spaghetti

  1. 1 tin chopped tomatoes (or 4 large parboiled cooked chopped tomatoes)
  2. 2 cloves garlic
  3. 1 small onion- sliced
  4. 2 medium courgettes
  5. 1 can red kidney beans few leaves fresh chopped basil handful of sundried tomatoes

Serves 2.

  • Pan fry the onion and garlic in a splash of oil for a few minutes until softened.
  • Add the red kidney beans and the tomatoes and simmer for 5-7 minutes to warm through or make sure the tomatoes are broken down and pulpy if using fresh.
  • Add a small handful of chopped dehydrated tomatoes for extra flavour, reserving a couple for the top.
  • Meanwhile spiralise the courgettes (or use a julienne peeler) and boil/steam for a few minutes until just tender, or serve raw if desired.
  • Chop some fresh basil leaves.
  • Serve the tomato mix over the courgetti and sprinkle the remaining dehydrated tomatoes and basil over the top.

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