Zucchini Noodles With Tomato Vegetable Sauce
Looking for a healthier, grain-free alternative to standard pasta? Then zucchini noodles with tomato vegetable sauce might be perfect for you. They are easy to make, gluten-free and vegan.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Tomato Vegetable Sauce
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 2 cloves fresh garlic finely chopped
- 1 large carrot
- 2 cups baby button mushrooms finely sliced
- 14 oz organic passata
- 2 tablespoons tomato puree
- 1 cup vegetable broth
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 cherry tomatoes sliced or halved
- fresh basil for garnish
- 4 zucchinis courgettes in Ireland, washed not peeled
In a large pan, heat the olive oil over medium heat.
Add the chopped onions and garlic to the pan and fry for 2 minutes.
Now add the carrots and baby mushrooms and fry for another 2 minutes.
Next, incorporate the remaining sauce ingredients except for the fresh basil, cover with a lid and simmer for 15-20 minutes.
Meantime, using a spiralizer or a julienne peeler, cut the zucchinis lengthwise into long, thin strips.
Pat the zucchini noodles dry with some kitchen paper to remove excess moisture.
Add the noodles to the pan and toss around using silicon tongs. Simmer for another 2 minutes.
Garnish with fresh basil and add some parmesan, vegan cheese or nutritional yeast. (Optional)
Calories: 185kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 883mg | Potassium: 1377mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3925IU | Vitamin C: 62.8mg | Calcium: 121mg | Iron: 5.1mg