My mom hates zucchini and squash, but even she adored this bright, fresh and savoury zoodle dish! With this much flavour, you won't miss the carbs!
#paleo #lowcarb #zoodles #butternutsquashnoodles #basil #mushrooms #whitewine #vegan #vegetarian #oliveoil
- 1/3 cup onion, sliced
- 1 cup brown button / cremini mushrooms, each quartered and sliced
- 3 garlic cloves, crushed
- 1 can water-packed artichoke hearts, rinsed, drained, squeezed of excess water, chopped
- 1/2 cup sundried tomatoes (rehydrate in boiling hot water, rinse and chop)
- 1/2 cup white wine
- 2-3 cups each: zucchini noodles and butternut squash noodles (Costco sells them as a package duo)
- 1 jar favourite tomato pasta sauce (I used a spicy red pepper tomato sauce)
- 1 cup fresh basil leaves, washed and dried (reserve a few pretty leaves for garnish)
- 1 and 1/2 tsp. dried oregano
- 4 Tbsp nutritional yeast (OR parmesan cheese)
- Herbamare or sea salt, to taste
- olive oil for cooking and garnish
- handful of multi-coloured cherry tomatoes, each sliced in half (optional)
1) In a large frying pan over medium heat: sauté onions and mushrooms in olive oil until tender, around 4 mins with lid on, stirring occasionally.
2) Add crushed garlic; cook 30 seconds, stirring well to avoid burning.
3) Add zoodles and butternut squash noodles. Toss well to mix with oil in pan.
4) Add white wine, sundried tomatoes and artichokes. Cover pan to simmer for 2 mins.
5) Remove lid of pan. Add jar of tomato sauce. Toss noodles well to coat. Cover and simmer 10 mins, stirring occasionally.
6) Remove lid. Allow sauce to simmer to reduce. Mix in basil leaves, cherry tomatoes, oregano, nutritional yeast and salt. Continue to simmer until noodles are of desired consistency (ideally slightly al dente - mushy zoodles are no fun).
7) Remove from heat. Drizzle a generous amount of extra virgin olive oil over entire dish, and toss to coat. Garnish with reserved fresh basil leaves. Serve with your favourite protein - try turkey meatballs, or add some chickpeas and include them in the cooking process (cook for about 10 mins).
Serves ~5 people. Pairs well with white wine.
Other serving suggestiongs: Try tossing in spinach while sautéing. If you have some pitted kalamata olives on hand, they would make a great addition as well.