Zucchini Spaghetti Napoli
5 zucchinis, spiralised into thin noodles
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tsp dried oregano
Small handful fresh basil leaves, torn up
700mls tomato puree
1 tbs extra virgin coconut oil
Parmesan cheese, grated
Pinch unrefined salt & freshly ground black pepper
Step 1 Melt coconut oil in a large pan over medium heat, cook onion for 4 minutes then add garlic and cook for a further 2 minutes.
Step 2 Add tomato puree to pan and simmer over low heat until thickened.
Step 3 Stir zoodles, oregano, and salt / pepper into sauce. Cook for a further minute and then serve with torn basil leaves and grated parmesan.