Cauliflower noodles with tomato and spinach
|250 g||cauliflower noodles|
|300 g||cherry tomatoes|
|200 g||baby spinach|
|45 ml||basil pesto|
|30 ml||olive oil|
|salt and black pepper|
|1/2 tsp||chilli flakes — optional|
|buffalo mozzarella — or feta, optional|
Preheat oven to 200C and roast tomatoes for 10 minutes.
Blanch the spinach by pouring boiling water over it, rinse with cold water.
Add olive oil to the pan and sauté the blanched spinach, garlic and chilli flakes.
Cook cauliflower noodles as per instruction on packet.
Add the roasted tomatoes, cooked cauliflower noodles and basil pesto (if you are adding the buffalo mozzarella you would also add this now) and stir to combine.