Ingredients:
For the Beet Marinara Sauce:
3 tablespoons olive oil
½ large brown onion, finely chopped
4 large cloves garlic, minced
2 x 400g can crushed tomatoes
1 x 250g packet of Love Beets cooked beets, finely chopped
½ teaspoon fine sea salt or to taste
½ teaspoon dried oregano
½ teaspoon dried thyme
⅛ teaspoon ground black pepper
⅛ teaspoon red pepper flakes, or to taste
¼ cup fresh basil, chopped
For the Zucchini Noodles:
2 tablespoons olive oil
3 large zucchinis
Salt and black pepper to taste
Instructions:
Prepare the Beet Marinara Sauce:
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté, stirring frequently, until translucent, about 10 minutes. Add the garlic and sauté another 2 minutes.
2. Add the remaining ingredients except for the basil and bring to a gentle boil. Reduce the heat, cover, and simmer for 20 minutes. Stir in the chopped basil and remove sauce from heat.
Prepare the Zucchini Noodle Pasta:
1. Rinse the zucchini in cold water and chop off the tips and tails. Using a spiraliser (either hand-held or free-standing), spiralise the zucchini into noodles.
2. Heat 2 tablespoons of olive oil over medium in a large saucepan.
3. Add the zucchini noodles and sauté, stirring occasionally, until noodles are hot and reach desired “done-ness,” about 3 to 5 minutes.
4. Serve zucchini noodles with beet marinara sauce, freshly chopped basil, and grated parmesan cheese.
Note: You can leave the zucchini noodles raw if desired.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 2 to 3
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