Roasted Bell Pepper
and Cauliflower Pesto Zoodles
Want to feel light tonight? This healthy dish is super satisfying!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
25 min
Want to feel light tonight? This healthy dish is super satisfying!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast veggies
Preheat the oven to 240C. Cut bell peppers to chunks and cauliflower to florets. Place the vegetables on a lined oven tray. Drizzle with olive oil and stir to coat. Roast for 20 minutes. Season with salt and pepper.
2 Prep stir-fry
Meanwhile, cut zucchini to spaghetti with a spiralizer. If you don’t have one, just cut the zucchini first to thin slices, then to thin strips. Halve cherry tomatoes.
3 Fry
Heat oil in a pan over medium-high heat. Add pesto and cherry tomatoes. Cook for 2 minutes. Add zucchini zoodles.
4 Add and serve
Add the roasted bell peppers and cauliflower, stir for 1 minute. Divide to plates. Top with grated parmesan and pine nuts.
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