Syns per serving: FREE
Serves 4-6
450g roasted red peppers in brine, drained
1 tsp dried rosemary
1 tsp dried oregano
1/2 small pack fresh basil
2tbsp tomato purée
4 large eggs
300g fat-free natural cottage cheese
low-calorie cooking spray
300g spaghetti, cooked
300g spiralised courgette noodles, cooked
300g squash noodles, cooked
Cook the spaghetti according to pack instructions, adding the courgetti and squash noodles 2 minutes before the end of the cooking time. Drain well and return to the saucepan.
Put the peppers, rosemary, oregano, basil and tomato puree into a food processor and whizz to a coarse purée. Add the eggs and whizz briefly until mixed. Add the cottage cheese and pulse until just blended but not too broken down. Season lightly.
Spray and deep 23cm cake tin (not loose bottomed or springform) with low calorie cooking spray and line with non-stick baking paper. Combine the spaghetti and noodle mixture with the cottage cheese mixture and tip it all into the cake tin. Bake in the oven for 30-35 minutes at 180c / fan 160c / gas 4.
Turn out from the tine and scatter with a few basil leaves. Serve hot or cold with Speed veg or salad.
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Original of the video here
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