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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.
Course
Main Course
Cuisine
Mediterranean, Vegan, Vegetarian
Keyword
easy, gluten-free, healthy meal
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
185
kcal
Author
Eva Burg
Ingredients
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
Zucchini Noodles
4
zucchinis
courgettes in Ireland, washed not peeled
US Customary
-
Metric
Instructions
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)
Nutrition
Calories:
185
kcal
|
Carbohydrates:
26
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
883
mg
|
Potassium:
1377
mg
|
Fiber:
6
g
|
Sugar:
14
g
|
Vitamin A:
3925
IU
|
Vitamin C:
62.8
mg
|
Calcium:
121
mg
|
Iron:
5.1
mg