Why I love Zucchini Noodles With Tomato Vegetable Sauce
If you are looking for a healthier, grain-free alternative to standard pasta, zucchini noodles with tomato vegetable sauce might be perfect for you. They are easy to make, gluten-free and vegan.
I got a spiralizer about a year ago and I wouldn’t want to live without it. In the past, my diet has been very carb-laden which was detrimental for the candida I was suffering from at that time. Unfortunately, the German, as well as the Irish cuisine, are very carb-focused. Personally, I wouldn’t want to cut out carbs completely but it was pretty clear that I had to reduce my carb intake drastically. Even though I have never been big, a few pounds had crept up on my belly and hips which I wanted to get rid off, too. Most important in my case though, the starches in the carbs get converted into sugar which was feeding my candida. I had been intending to incorporate more vegetables into my diet for a long time, so there were some pretty good reasons to get started. I experimented a lot and this Chocolate Zoats Recipe, as well as my Courgette, Avocado and Strawberry Salad, have become two of my favourite recipes.
When I started testing Zucchini Noodles With Tomato Vegetable Sauce on some of my friends surprisingly, some of them didn’t even notice that they weren’t eating “real” pasta. As much as I like them ( I am talking about the zucchini noodles, not my friends, well I mean of course I like them too, um, just keep reading it should get clearer) I can’t quite understand that they wouldn’t notice that they weren’t eating real pasta but I guess it shows how fricking delicious they are.
How to make Zucchini Noodles
Just a few tips I found helpful when making Zucchini Noodles with Tomato Vegetable sauce.
- Spiralize or cut them immediately before you are going to use them, don’t let them sit around.
- If you are using a julienne peeler, stop when you reach the seeds in the middle (seeds make the noodles fall apart).
- Pat the zucchini noodles dry using kitchen paper to remove excess moisture.
- Don’t cook them for long, simply allow them to heat up, I only cook mine for about 2 minutes.
If you follow the advice above you should always end up with beautiful and delicious zucchini noodles.
Are you willing to give Zucchini Noodles with Tomato Vegetable sauce a go? I’m looking forward to reading your comments.
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- 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
- 1 packet (400g) organic passata
- 2 tablespoons tomato puree
- 1 cup vegetable broth
- 1 tablespoon basil, dried
- 1 tablespoon oregano, dried
- 1 tablespoon marjoram, dried
- 1 teaspoon salt
- ½ 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)