Enjoy this oil-free recipe for veggie zoodles with a tomato basil sauce!
Servings: 4
Ingredients:
· 4 medium-sized zucchinis, spiralized into noodles
· 1/4 cup vegetable broth or water (for sautéing)
· 1 small onion, finely chopped
· 3 cloves garlic, minced
· 1 bell pepper (red or yellow), thinly sliced
· 1 cup cherry tomatoes, halved
· 1/2 cup sun-dried tomatoes, chopped (preferably not oil-packed)
· 2 cups fresh basil leaves, loosely packed
· 1/4 cup pine nuts or cashews (optional for added crunch and flavor)
· Salt and pepper to taste
· Vegan Parmesan (store-bought or homemade)
· Red pepper flakes (optional, for a spicy kick)
Instructions:
1. Prepare the Zoodles:
· Wash the zucchinis and use a spiralizer to turn them into noodles. If you don’t have a spiralizer, you can also use a vegetable peeler to create thin ribbons.
· Place the zoodles on a paper towel or clean kitchen towel to absorb any excess moisture.
3. Cook the Zoodles:
· Add the zoodles to the skillet and sauté for 2-3 minutes. Remember, don’t overcook; they should remain slightly firm.
- Tear up the fresh basil leaves and stir them into the skillet.
- Add the pine nuts or cashews if you’re using them.
- Season with salt, pepper, and red pepper flakes (if using).
- Mix well, ensuring the zoodles are coated with the tomato-basil sauce.
- Serve hot, garnished with vegan Parmesan.
Tips:
· Enhance the dish by adding other vegetables like broccoli, mushrooms, or spinach.
· For an extra flavor punch, consider adding a dollop of vegan pesto or some creamy avocado slices on top.
