Vegetable linguine arrabbiata

4 servings Prep: 10 mins, Cooking: 0
Rate this recipe
Rich and full of flavour, this dish tastes like it has been simmering away on the stove all day.

By Food24 October 15 2012
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Ingredients (8)

4 cup gem squash — baby
Sauce:
1 cup baby tomatoes
1 cup sun-dried tomatoes
1 cup red onion — chopped
1 miso
1/4 cup dates — soaked
fresh chillies
1 tsp salt
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Method:

Spiralise the vegetables in to linguine or use a vegetable peeler to make fettuccine ribbons.

Soak the linguine in warm water to warm through.

For the sauce, blend everything together on high until smooth, around 30 seconds. Drain the vegetables and mix in with the sauce.

Reprinted with permission of Easy Living Food.



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