Ah, who doesn’t love pasta? The beauty of zoodles is that unlike the typical flour-based pasta, zoodles are guilt-free because vegetables are low-carb, carry NO cholesterol, and fill you up without acquiring the feeling you ate rocks.
I bought the store-prepped zoodles like a cheater because I was in an expedited mood and without the tool that makes zoodles possible: The Veggetti.
Basically it’s a small kitchen gadget spiralizer that takes almost any vegetable (like squash, beets, zucchini, carrots, potatoes…) and wields it into a pasta or ripple (like homemade chips) shape, to be eaten cooked or raw.
If you haven’t already, I highly recommend the Veggetti; it’s easy to clean, easier to use, and there’s no gratification like wowing your dinner company with homemade guiltless zoodles pasta. As with anything, there are multiple versions on the market, here are a few easy recommendations for your consideration:
Here at left we have the basic tabletop-adhering (via suction cup) Veggetti Pro, which is what I own; It comes with 3 different blade sizes (easy to use inserts) which is more than enough for me. Free 2-day shipping with Prime!
To the right for only $5 more than the original Veggetti Pro, you can get the version that comes with an extra two blade cartridges for extra veggie slicing fun. This is one of my favorite gadgets because, to reiterate, it’s not only easy to use and easy to clean (HUGE bonus for minimalist OCD types like me) but it is small itself so it’s not a burden to store in a smaller kitchen or traveling van.
Anyway, the recipe is so simple here I decided NOT to create a formal recipe page. The beauty of veganism is that after a while, it gets SO easy to create fun dishes because you’re not wasting time worrying about salmonella or E. coli penetrating your cutting boards, knives, and yes, your food.
Now to the skinny:
1. I technically bought butternut squash noodles, NOT actual zucchini noodles. So sue me.
2. Add one package of mushrooms (I chose baby bella) with some olive oil, pepper, oregano, and light Himalayan salt over medium heat. Just get everything where it’s started to toast and simmer, then add your chick peas and continue warming for about 2 minutes.
Next, a drizzle-sploosh (real technical, I know) of balsamic vinegar, and about a cup of cruelty-free milk. It doesn’t so much matter if it’s lightly sweetened or with vanilla since this dish sorta comes out savory-creamy like a vodka sauce.
3. Let the whole mixture simmer on low and absorb flavors while you flash-pan sautee your noodles. I barely used any oil with mine, and zucchini noodles need even less because of their water content.
4. Add tomato sauce of choice into veggie pot (only a million varieties at any first world store) and stir into mixture. Allow flavors to blend and turn off heat.
5. Add generous portion of noodles on plate, top with pasta sauce, and I added fresh sliced avocado because AVO-WHY-NOT.
Delicious. Easy. Protein. Low carb and starch.
Interested in getting knee-deep in some new recipes? Trying the DIY vegan approach over processed imitation foods? Check out my list of Favorite Kitchen Tools HERE to see what I use most on a weekly basis in my home. 🙂
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