Yellow Datterino Tomatoes are harvested ripe. They are sweet and a really flavourful tomatoes.
By combining them with butternut squash noodles, I’ve created a dish that is fabulous and will have you wanting more of these lovely yellow toms.
Datterino Noodles
by January-5-2018
Ingredients
- ½ butternut squash
- 2 small onions, sliced
- 2 tbsp oil
- ½ tsp maple syrup
- 1 garlic clove, minched
- 2 handfuls baby spinach
- 1 jar Cosi Come Datterino Tomato
- 4 tsp dairy-free cheese sauce mix
- ½ cup vegetable stock
- salt and pepper
Directions
- Peal the butternut squash. Chop into portions. Spirallize each portion into wide noodles. Put to one side.
- Low, slow fry the onions in the oil, covered for 5 mins. Once they start to caramelise slightly, add the syrup to help them caramelise and sweeten. Cook for a few more minutes, but don’t burn them. Remove from the pan and reserve.
- Add garlic to the pan (you used for the onions) and fry for 1 min on medium heat. Add in the spinach until it has wilted down, them empty in the jar of tomatoes, and cook gently for 5 mins. Season with salt and pepper.
- Use a little of the stock to turn the sauce mix into a thick liquid. Then add the rest of the stock. Add the stock to your pan and cook until the liquid to thickens up. Lastly, add in the noodles and cook for 2 mins.
- Serve garnished with the sweet fried onions.
NB: If you wish, you can sprinkle over some vegan parmesan.
Bad Vegan 