I love my vegetable spiraliser, it is the best thing since sliced bread. Sometimes, I will peel the green off the zucchini so that the kids are not put off… I’m a tricky mum. This dish is really delish and super simple to make. The recipes requires roast zucchini pesto, which you can make yourself with my recipe here or you can use brought capsicum pesto dip, you will find that in the dip section of the supermarket. Of course the home-made is better and I promise that it is very easy to make.
If you choose to make the pesto you can roast the capsicums at the same time that you make the rest of the dish.
Recently I reached out and asked you all what kind of recipes you are all after, it was awesome that SO many people responded! So thank you if you were one of the people that did! the majority of people asked for quick and easy dinner recipes and also there were lots of requests for more vegetable based recipes. This is a lovely recipe, full of vegetables and if you wanted you could add a piece of grilled chicken or fish to the top of the dish, but really it is perfect as it is.
If you are keen to see the different options for spiralising vegetables here is a previous post that I have done to explain the different options. Or you can buy the spiraliser I have here on Amazon.
- 1 capsicum
- 2 cups pumpkin, cubed
- 2-3 medium zucchini
- 2 tablespoons roast capsicum pesto
- 2 tablespoons pine nuts
- 1 teaspoon paprika
- Salt & pepper to taste
- 1 tablespoon olive oil
- Pre-heat the oven to 180 degrees Celsius.
- Cut the capsicum and pumpkin into cubes and toss with olive oil and salt to taste.
- Place on a baking tray and roast for 20 – 30 minutes or until cooked.
- In the mean time make the zucchini spaghetti with a spiraliser or julienne peeler.
- Place in a large bowl and toss through the roast capsicum pesto.
- Once the pumpkin and capsicum are roasted toss through the spaghetti along with the pine nuts and salt and pepper to taste.