– Plant Based – Soy Free – Nut Free – Dairy Free – Gluten Free –
I like using Zucchini noodles over regular noodles or gluten free ones because they are not even close in calories. If you are looking to cut back your calories this spiralizer is so worth purchasing!!! I got mine from my boyfriend’s family but I looked online and you can get one as cheap at $10 dollars. You can also use a julianne slicer. I got one of those at London Drugs for $10.
This photo was from another time I made this dish. Here I steamed the zoodles and put the sauce on top instead of pre-mixing it! Both are delicious!
This has been a standard go-to-dish in my gluten free kitchen forever! This marinara is so nice and hearty which doesn’t make you feel like you just ate a plant-based dish. Shockingly, even my boyfriend who doesn’t like to eat green-thing called ‘vegetables’ enjoys eating this dish; alongside his vegan family members. This pasta certainly keeps you full from the fibre and protein in the beans! I personally prefer black beans, however, if you prefer chick peas or another type of bean you go ahead and just use those instead! Normally I don’t serve this pre-mixed as displayed in the photos – Normally I just serve individually (buffet style) with the pasta mixture on top of the noodles. If you are taking this dish to an event or want to put the large finished dish on the table then certainly mix ahead of time. As for the noodles, I typically like them raw for this type of pasta cause it makes it less mushy. That being said, raw veggies like this may cause a tummy ache. If you do wish to steam your zoodles before serving just steam covered for about 4-6 minutes (depending on how thick your noodle is). Do not… and I repeat… DO NOT overcook the noodles or they will be so mushy!
This dish overall is a great anti-inflammatory with the bell peppers and tomatoes. It is also loaded with vitamin A and C. How much do veggies rock?! Enjoy!