1large zucchinior (partially) sub: carrot or pasta
1heaping cuppinto beans
2handful of spinach
10-12cherry tomatoes
3sundried tomatoes
1small onionfinely chopped
2cloves of garlicminced
1/4cupplant milk of your choiceI used almond milk
juice from 1/2 lemon
1 1/2tspground cumin
dash of fine sea salt
dash of black pepper
fresh basilfor garnish
Instructions
Peel the zucchini and spiralize it into noodles using a spiralizer. Transfer the noodles to a colander and let them there while you prepare the rest of the dish to drain any excess water.
Place the cooked and drained pinto beans into the food processor along with 1 garlic clove, lemon juice, cumin or garam masala and vegetable milk. Process until it forms a homogeneous puree. Set aside.
Chop the onion and remaining garlic cloves. Place the onion in a non-stick pan with 1-2 tablespoons of water (or vegetable broth or olive oil). Simmer until translucent (3-4 minutes), stirring frequently.
Add the chopped garlic and continue to cook for another 2-3 minutes.
Add the spinach, sundried tomatoes and about half the cherry tomatoes (optional, you can serve them all raw) and cook until spinach is tender.
Add the bean paste and stir to combine. Cook over low heat, stirring frequently. Remove the pan from the heat and add in the zucchini noodles. Stir to incorporate into the sauce.