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Zucchini Pasta

Zucchini Pasta

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Manjula Jain

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Zucchini Pasta

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. 
4.80 from 5 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Fusion
Servings 1 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.
Tried this recipe?Let us know how it was!

Comments

9 responses to “Zucchini Pasta”

  1. Didina

    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

  2. Maravilla

    5 stars
    Wow, Great recipe. Will try it ASAP

  3. Rose Smith

    5 stars
    Zucchini Pasta looks very tasty hot and I’ll love hot food. I wanna try to make it. Thank you

  4. Frank mono

    5 stars
    very informative article !! This is amazing pasta recipe and i will make in home!

  5. Fru2go

    Nice article !! This is amazing pasta recipe.

    Fru2go also provides so many healthy snacks options for your kids after school. For more detail you can visit our website.

  6. Shubham Singh

    hank you for the recipe ????

  7. Yuvraj kore

    4 stars
    Amazing Article

  8. Antara Roy

    Nice Recipe Mam.

  9. Ishitha

    Umm… Great snack for summer. It’s keera time with some spice.. Thank you for the recipe 🙂

4.80 from 5 votes (1 rating without comment)

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