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Traditional Vegan Spaghetti
Satisfying, fresh and packed with tomato-goodness.
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
American
Keyword:
Easy, Pasta, Raw Candy, Vegan
Servings:
4
Equipment
Spiralizer
Ingredients
Zucchini Noodles
2-3
whole
zucchini
spiralized
1
cup
sun dried tomatoes
NOT in oil, soaked for a couple hours
Tomato Sauce
1/2
cup
tomatoes
de-seeded
1
clove
garlic
1
tbsp
olive oil
optional
1
tsp
chili flakes
optional
1
bunch
fresh basil, thyme or oregano
1
pinch
sea salt to taste
Garnish
fresh basil leaves
Instructions
Zucchini Noodles (Zoodles)
Follow the instructions in your spiralizer manual to shred your zucchini.
Sprinkle your freshly spiralized zoodles with sea salt and gently mix.
Gently dump your zucchini onto a bed of paper towels or into a strainer in the sink and allow the liquid to drain for about an hour.
Pat dry to remove excess liquid and salt, and then they are ready to use!
Tomato Sauce
Drain the sun dried tomatoes.
Combine all of the ingredients in a food processor and blend until the mixture is fully incorporated.
Assembly
Toss the noodles with tomato sauce and finish with fresh basil as a garnish.
EAT.