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Published on Aug 21, 2018
Here’s how to take carrot and pumpkin to the next level: turn them into veggie noodles (RECIPE BELOW)! Add pan-fried chorizo and tomatoes and some creamy bocconcini and there you have it – a delicious veggie-loaded dish worthy of pasta night. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: https://goo.gl/Jj6YCG
Veggie noodles with chorizo
Serves 4 Prep & cooking 15 mins
250g chorizo sausages, thinly sliced 250g cherry tomatoes 1 garlic clove, thinly sliced 2 large carrots, peeled, cut into noodles 300g butternut pumpkin, peeled, cut into noodles 4 bocconcini, coarsely torn 1/3 cup basil leaves
1 Heat a medium non-stick frying pan over high heat. Add chorizo, tomatoes and garlic. Cook, stirring, for 5 mins or until chorizo is golden and tomatoes soften slightly. Remove from heat.
2 Meanwhile, cook the carrot and pumpkin in a steamer over a saucepan of boiling water for 3-5 mins or until tender.
3 Place the carrot mixture, chorizo mixture, bocconcini and basil in a bowl. Drizzle with any pan juices and season. Toss to combine.