Double Tomato Courgetti Spaghetti
A quick vegan courgette 'spaghetti' topped with a rich double-tomato and kidney bean sauce, brightened with fresh basil and a squeeze of lemon.
15m prep · 15m cook · 2 servings
Ingredients
- 14 ½ oz Chopped Tomatoes
- 2 cloves Garlic
- 1 whole Onion
- 2 whole Zucchini
- 15 oz Red Kidney Beans
- ¼ cup Fresh Basil
- ¼ cup Sundried Tomatoes
- 1 tbsp Olive Oil
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 tsp Lemon Juice
Instructions
Estimated nutrition (per serving)
Calories310 kcal
Protein14g
Carbs49g
Fat9g
Fiber12g
Sodium1245mg
Sugar16g