Creamy tomato-veggie spaghetti

Serves 4

This creamy and delicious spaghetti is the perfect trick for getting the whole family to eat their vegetables!

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1 tbsp

canola oil

small onion, thinly sliced

1 tsp

salt, divided

3 cups

spiralized carrots

cloves garlic, smashed and peeled

1 596 ml can

whole tomatoes

225 g

spaghetti

3 cups

spiralized zucchini

3 tbsp

35% cream

parmesan, for serving

Heat oil on a large saucepan over medium-high heat. Add onion and 1/4 tsp salt and cook, stirring often, until deep golden, about 5 minutes. Add carrots and garlic, reduce heat to medium and cook another 2-3 minutes or until carrots soften. Use scissors to chop tomatoes roughly, then add tomatoes and juices to pan. Reduce heat to low and simmer, covered for 30 minutes. Add remaining salt. Puree with an immersion blender if desired. Stir in cream.
Cook pasta in a large pot of boiling, salted water until just tender. Add zucchini and drain immediately.
Add tomato sauce and stir well to coat.
Serve immediately with Parmesan.