SPINACH SPAGHETTI WITH SAUTÉED TOMATO AND BASIL SAUCE

Serves: 2

Prep Time: 20 mins

Ingredients

4 T avocado oil

2 clove garlic, crushed

500 g cherry tomatoes Handful basil leaves, chopped

2 tsps fresh rosemary, chopped

2 tsps fresh thyme, chopped

Sea salt and freshly ground black pepper

250 g spinach and cauliflower noodles 75 g tofu

Method:

1. Heat a large wok, add oil and garlic, cook for about 30 seconds. Add cherry tomatoes, basil, rosemary and thyme. Season with salt and freshly ground black pepper.

2. Reduce heat to medium and cook for 5-7 minutes, stirring frequently so all sides of tomatoes are roasted.

3. Add spaghetti noodles to pan, combine using tongs and cook for another 5 minutes.

4. Serve with tofu sprinkled on top.