Roasted Tomato & Mozzarella Veggie-Based Spaghetti

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Roasted Tomato & Mozzarella Veggie-Based Spaghetti

SERVES 4 | FINISH IN 1 hour 55 minutes
   


Ingredients
  • 1 box Veggiecraft Farms Cauliflower Spaghetti
  • 1 cup fresh cherry tomatoes
  • 8 oz. fresh mozzarella
  • 1 basil leaf
  • 1 tsp olive oil
  • 2 cloves chopped garlic
  • 1 tbsp herb of choice (thyme, parsley, rosemary, etc.)
Directions
  1. In a large pot, bring 4-6 quarts of water to a rolling boil. Add 1 tbsp of salt to boiling water (optional).
  2. Add Veggiecraft Farms spaghetti, cook uncovered for 7-8 minutes (cook to desired tenderness, but DO NOT OVERCOOK), and stir occasionally.
  3. Strain spaghetti in colander and continue with the remaining recipe steps.
  4. Follow directions for Veggiecraft Tomato Sauce. Set aside.
  5. Place tomatoes on an aluminum foil-lined baking sheet with garlic and herb of choice. Drizzle with olive oil.
  6. Roast tomatoes for 20 minutes at 400°F.
  7. Pour sauce onto Veggiecraft Farms spaghetti while warm.
  8. Top with roasted tomatoes, sliced mozzarella, and basil leaf.

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