Guilt-Free Zoodles Pasta with Marinara Sauce topped with Vegan Uncheesy Parmesan
Zucchini noodles (also known as “zoodles“) with Bean Sauce are the perfect gluten-free, zucchini pasta.
w did I come up with the recipe? I have a health conditions that requires me to watch me carb intake. Luckily, a low carb diet is en vogue these days. Luckily, ditching wheat-based spaghetti is a thing these days. And even more luckily, it doesn’t mean you really have to give up pasta. Also known as “zoodles” – zucchini noodles are the most brilliant noodle base for numerous healthy gluten-free recipes. Options for sauce are endless. I like mine with
This Zoodles with Bean Sauce recipe requires very little equipment:
- Spiralizer or buy ready-made zoodles if available in your country
- Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
- Food processor such as KitchenAid KFP0718CU 7-Cup Food Processor (affiliate link)
- My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Guilt-Free Zoodles Pasta with Marinara Sauce topped with Vegan Uncheesy Parmesan
Ingredients
- 2 large zucchini or store-bought zucchini noodles
- 1 tsp olive oil
- 1/2 cup jarred artichoke hearts drained and chopped
- 1/4 cup sun-dried tomatoes drained and chopped
- 2 cup your home made marinara sauce
- 1/3 cup your home made Vegan Uncheesy “Parmesan” – Cashew Pistacio Topping
- fresh basil for topping
- salt to taste
- pepper to taste
Instructions
- Cut ends off of zucchini and spiralize. Set aside.
- Add zucchini noodles, artichoke hearts and sun-dried tomatoes with heated olive oil. Sauté for 1-2 minutes, or until zucchini is tender-crisp* and everything is heated through.
- Taste and add salt & pepper as needed.
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