Vegetable Spaghetti

Method

  1. Cut the zucchini into thin strips with a mandolin slicer, julienne peeler or spiralizer.
  2. Peel and cut the pumpkin, carrot and sweet potato into thin strips (as above).
  3. Cut the leek in half lengthwise and then into thin strips with a knife.
  4. Sauté the spaghetti vegetables in a pan over medium heat with a little olive oil until tender
  5. Season with a little lemon. Serve with either hot bolognese sauce (recipe from Beef and Vegetables Lasagne) or napolitana sauce (recipe from Pasta Time)
or a pesto sauce.