I recently discovered how awesome zucchini noodles were…but just yesterday I discovered how easy it was to make them! You could use a vegetable spiraler, however I did not own one of these, nor had the space for one in my kitchen.
What did I use? A julienne peeler! It took no longer than 5 minutes to transform 5 zucchinis into an abundance of noodles with this tool. I tweeked a pasta sauce recipe found in Angela Liddon’s cookbook Oh She Glows! This recipe is vegan, gluten free and delicious.
Ingredients (makes 6 servings)
- 1 tablespoon extra-virgin olive oil
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup packed fresh basil, chopped
- 1 (28 ounce) can diced tomatoes, including juices
- 6 to 8 tablespoons tomato paste
- 1/2 to 1 teaspoon fine-grain sea salt
- 1 and 1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons chia seeds
- 1 cup cooked lentils
- In a large saucepan, warm the olive oil over medium heat. Add the onion and garlic then stir to combine. Season with salt and pepper then sauté for 5 to 6 minutes, until the onion is translucent.
- Stir in the mushrooms and turn heat to medium-high. Cook for an additional 5 to 10 minutes, until most of the liquid released from the mushrooms has cooked off.
- Add the basil, canned tomatoes and their juices, tomato paste, salt, oregano and thyme then stir to combine. Next, add the red pepper flakes, chia seeds, and split peas or lentils, if desired, and stir to combine.
- Reduce the heat to medium and simmer while stirring every so often. Cook for 15 to 20 minutes and serve over pasta.
- Wash zucchini and then cut a bit off the bottom so they don’t slide around on a cutting board.
- Scrape the julienne peeler against the zucchini, while on cutting board.
- Sautee noodles for a few minutes in olive oil.
- Meanwhile, boil a pot of water and cook the rice noodles according to directions on package. Should not cook longer than 5 minutes.
Calories – 300
Fat- 6 g
Carbohydrate- 51 g
Fibre- 10 g
Protein- 14 g