Vegan Zucchini Pasta
10 min Prep, 10 min Cook
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.
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!
Serving Size 629 g
|Amount Per Serving|
|Calories 496 cals||25%|
|% Daily Value*|
|Kilojoules 2073 kJ||25%|
|Fat 30 g||46%|
|Sodium 297 mg||13%|
|Carbohydrate 51.5 g||17%|
|Protein 9.8 g||20%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|