AK Club Members get access to hundreds of great recipes suitable for babies, toddlers, and the whole family. Join for FREE today! Join the AK Club
Annabel Karmel
Luxury Family Hotels – leaderboard
Icandy – sep 2020 – leaderboard
Join the AK Club

Join the annabel-karmel-ak Created with Sketch. Club

Spiralized Vegetables with Roasted Red Pepper & Tomato Pesto

For a low calorie lunch, this courgette and carrot spaghetti is a brilliant choice. Plus it’s packed with bags of flavour from the roasted peppers & homemade pesto.

Gluten-free
recipe-icon-prep Created with Sketch.
Prep Time: 35 minutes
recipe-icon-cook Created with Sketch.
Cook Time: 55 minutes (includes 45 minutes for roasting the peppers)
recipe-icon-makes Created with Sketch.
Makes: 4 portions
recipe-icon-great Created with Sketch.
Great for:  Kids - 2-4 Years Kids 4+ Years
Login or Join the AK Club to view this recipe.
Ingredients
2 Romero red peppers, deseeded & roughly chopped
650 g cherry tomatoes, halved
8 tbsp olive oil
3 cloves garlic
100 g pine nuts, toasted
75 g Italian hard-style cheese, grated
30 g basil, chopped
1/4 red chilli, deseeded & diced
5 large courgettes
4 large carrots, peeled
Method
  1. Preheat the oven to 140 Fan. To make the pesto, put the peppers onto a baking sheet. Drizzle over 1 tbsp of oil and season.
  2. Put the tomatoes onto a baking sheet. Drizzle over 1 tbsp of oil and season.
  3. Put both baking sheets into the oven for 45 minutes until semi dried. Leave to cool.
  4. Put the cold peppers and tomatoes into a food processor with the remaining oil, garlic, 75g of pinenuts, basil, cheese and chilli. Whiz until smooth and season.
  5. Put the courgettes and carrots through a spiralizer to make long spaghetti. Heat a frying pan until hot. Add a little oil. Quickly fry the carrots for 4 – 5 minutes then add the courgettes for 2 minutes, tossing together lightly.
  6. Warm the pesto and mix with the vegetables and reserved pinenuts.

You may also like...

Our products...