Vegan Zucchini Pasta by Sarah Baker | Mealz

Vegan Zucchini Pasta

1 Servings

10 min Prep, 10 min Cook

Easy

Allergy Friendly

Rating:

We've all been there before, craving something warm and comforting that will stick to our tummies for a while. In this situation, making a batch of vegan zucchini pasta is the answer (I mean, it is probably the answer to all of our cravings).

Not only is this recipe vegan, but it is gluten-free, wheat-free, and pretty much free of everything except for being delicious. Oh, and it's super easy to make. I make the tomato sauce from scratch, but you could cut corners and buy Passata sauce which is purely just pureed tomatoes with about .5 mg of salt added.


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Ingredients

Cooking Stages

    • Heat the coconut oil in a sauce pan and chop the onion and garlic.

    • Saute the garlic and onion until translucent.

    • Chop the tomatoes and add to the pan and saute until you get a creamy base.

    • Sprinkle nutritional yeast for a nutty cheesy flavor.

    • As the tomatoes are simmering, add the seasonings to set in more flavor.

    • In another pan - heat coconut oil and medium heat.

    • With a vegetable peeler, peel the zucchinis so that you get noodle like strips.

    • Once the zucchinis are peeled - add the zucchini to the separate sauce pan and saute lightly until cooked.

    • Once cooked - transfer to a plate and top with the tomato mixture - slightly mix together and enjoy!

Nutrition Facts

Serving Size 629 g

Amount Per Serving
Calories 496 cals25%
% Daily Value*
Kilojoules 2073 kJ25%
Fat 30 g46%
Sodium 297 mg13%
Carbohydrate 51.5 g17%
Protein 9.8 g20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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