Zucchini Pasta: Delicious Vegan and Gluten-Free Zucchini Noodles

By: Manjula Jain

March 25, 2018

Serving : people

Total Time :20

Rate this recipe:

4.67 from 6 votes

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Zucchini Pasta: Delicious Vegan and Gluten-Free Zucchini Noodles

Zucchini Pasta is a healthy replacement for pasta. This is a great recipe, super easy, quick and delicious. I like to serve this with homemade tomato sauce or you can serve with your own favorite sauce. Zucchini Pasta is also vegan and gluten free.

Ingredients

For Zucchini Pasta

2 medium Zucchini
1/2 cup mushrooms sliced
1/4 tsp salt
1/4 tsp dry basil

For Tomato Sauce

2 cups tomatoes finely chopped
2 Tbsp olive oil
1/4 tsp dry basil
1/4 tsp dry oregano
1/8 tsp black pepper
1/2 tsp red chili flakes
1/2 tsp salt
2 tsp sugar
1/2 tsp corn starch

US Customary - Metric

Instructions

also need vegetable spiral slicer
In a sauce pan add the oil basil, oregano, red chili flakes add the tomatoes cook over medium heat. Tomatoes should be soft and little mushy. Add salt sugar and corn starch and cook for another minute until most of the water from tomato has evaporated. Keep the sauce aside.
spiralize your zucchini into noodles using a vegetable spiral slicer this is readily available.
Heat the oil in a sauce pan over medium heat add the mushrooms, stir-fry until mushrooms lightly browned. Add zucchini spirals sprinkle the salt and basil. Stir fry for about 2 minutes.
Serve zucchini pasta topped with tomato sauce.

Zucchini Pasta: Delicious Vegan and Gluten-Free Zucchini Noodles

4.67 from 6 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Fusion

Servings people

Ingredients

For Zucchini Pasta

2 medium Zucchini
1/2 cup mushrooms sliced
1/4 tsp salt
1/4 tsp dry basil

For Tomato Sauce

2 cups tomatoes finely chopped
2 Tbsp olive oil
1/4 tsp dry basil
1/4 tsp dry oregano
1/8 tsp black pepper
1/2 tsp red chili flakes
1/2 tsp salt
2 tsp sugar
1/2 tsp corn starch

Instructions

also need vegetable spiral slicer
In a sauce pan add the oil basil, oregano, red chili flakes add the tomatoes cook over medium heat. Tomatoes should be soft and little mushy. Add salt sugar and corn starch and cook for another minute until most of the water from tomato has evaporated. Keep the sauce aside.
spiralize your zucchini into noodles using a vegetable spiral slicer this is readily available.
Heat the oil in a sauce pan over medium heat add the mushrooms, stir-fry until mushrooms lightly browned. Add zucchini spirals sprinkle the salt and basil. Stir fry for about 2 minutes.
Serve zucchini pasta topped with tomato sauce.

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Comments

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Didina

April 17, 2020 at 1:19 pm

Hi Manjula,
I wanted to tell you a trick I have discovered that works well in tomato sauces.
In Italy we use a trio of vegetables to flavor broths and to enhance the flavor of tomato sauces, the soffritto (or mirepoix in French), which is made with equal parts of onion (sometimes with a little garlic), celery and carrots diced small and sauteed in olive oil (sometimes oil and butter). Yesterday I discovered that you can replace the onion with diced fennel bulb (the white part). It comes out well, and actually I don’t like the taste of fennel bulb alone very much. The result is a very aromatic, versatile and digestible tomato sauce. I will try replacing onion with fennel bulb for vegetable broth too and then if it works in risotto.
Regards, Didina

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