Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious Meat-free
  • 20 minutes
  • 25 minutes
  • Mullineux Old Vine White 2018

Ingredients

  • For the caponata-style brinjals:
  • 3 T olive or macadamia oil
  • 1 pack Woolworths baby brinjals, cut into thirds
  • 3 cloves garlic, crushed
  • 1 red serenade chilli, finely chopped
  • 2 T smoked paprika
  • sea salt and freshly ground black pepper, to taste
  • 1/4 cup green olive brine
  • For the macadamia yoghurt-and-green olive sauce, mix:
  • 1 cup plain yoghurt
  • 2 T macadamia butter
  • 2 cloves garlic, crushed
  • 15 g parsley, finely chopped
  • 1 lemon, zested and juiced
  • sea salt, to taste
  • 250 g Woolworths Carb Clever spinach noodles
  • 350 g Woolworths baby marrow spaghetti
  • pea shoots or parsley, for serving
  • toasted mixed sesame seeds, for serving

Cooking Instructions

1. To make the brinjals, heat 2 T oil in a wok over a high heat and sear the brinjals until golden brown on both sides. Add a little more oil and the garlic, chilli, paprika and seasoning. Fry for 2 minutes, then add the olive brine. Set aside.
2. Place the macadamia yoghurt sauce in a clean wok with 1–2 T water to loosen. When it starts to bubble, remove from the heat and quickly toss in the noodles, coating them in the sauce. Serve with the brinjals, topped with sliced green olives, herbs and toasted sesame seeds.

Find more vegetarian recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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