Easy daikon noodles with sun-dried tomato and rosemary sauce
It’s meat-free Monday again! This recipe takes less than 15 minutes to cook and is simple and delicious. Plus it only has seven ingredients!
I’m not one of those cooks who sticks religiously to recipes. So if you’re like me, try substituting the ricotta for the same amount of mascarpone. That would work as well. If you don’t have a spiralizer, you can also substitute the daikon noodles for spaghetti. Just cook the pasta according to the packet instructions before you add it to the onion and garlic. The pictures show a combination of spaghetti and daikon noodles.
Ingredients (serves 2)
– 1 large daikon
– 1 small onion, finely chopped
– 1 garlic clove, finely chopped
– 16 sun-dried tomatoes in oil, chopped in half
– 125ml ricotta
– 1 teaspoon chopped fresh rosemary
– 50g parmesan cheese, freshly grated
1. Use your spiralizer to cut the daikon into fine noodles and trim them.
2. Pour a tablespoon of the oil from the sun-dried tomatoes into a large frying pan and heat. Cook for onion for a minute and then add the garlic. Cook for a further two minutes, stirring until the onion and garlic are softened.
3. Add the noodles to the frying pan and toss over a medium heat for 7 minutes. Test the noodles at the end of this time to make sure they are cooked to your liking.
4. Add the ricotta, tomatoes and chopped rosemary to the pan. Stir everything together so that the ricotta melts and coats the noodles.
5. Stir in the parmesan cheese. Season to taste with plenty of freshly cracked black pepper.
6. Serve immediately with shavings of parmesan and maybe even some extra rosemary leaves.
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