Zucchini Noodles with Bean Sauce
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.
- Marinara Sauce
- Bean Sauce which I’ll show you in the recipe below.
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!
Zucchini Noodles with Bean Sauce
Ingredients
- 1 large zucchini or (partially) sub: carrot or pasta
- 1 heaping cup pinto beans
- 2 handful of spinach
- 10-12 cherry tomatoes
- 3 sundried tomatoes
- 1 small onion finely chopped
- 2 cloves of garlic minced
- 1/4 cup plant milk of your choice I used almond milk
- juice from 1/2 lemon
- 1 1/2 tsp ground cumin
- dash of fine sea salt
- dash of black pepper
- fresh basil for 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.
- Serve immediately, garnished with the remaining cherry tomatoes cut into halves, some fresh basil and topped with Vegan Uncheesy “Parmesan” – Cashew Pistacio Topping
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