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Tomato Spaghetti

237cal - 23g carbs - 8g protein - 8g sugar - 12g fibre - 16g fat (Per meal)


- 1 Eat Water Spaghetti
- 1 cloves of garlic chopped
- 1 tbsp olive oil
- 1 stalks of celery finely chopped
- 200g chopped tomatoes
- A handful of cherry tomatoes
- 1 tsp Worcestershire sauce (optional)
- 1 tbsp sweetener

1. Heat the olive oil over a medium heat frying pan, add the garlic and cook for around 2 minutes, add the celery, cherry tomatoes and cook for further 10 minutes
2. Add chopped tomatoes, sweetener and Italian herbs, simmer for around 15 minutes
3. Drain your spaghetti, add to the tomato sauce and mix well, serve, top with some fresh parsley and Parmesan cheese

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