Updated: May 31, 2019
A healthy pasta recipe that takes less than 30 minutes to whip up and tastes absolutely incredible!
Vegan, GF, Paleo
I have no idea what it is about pasta... maybe it's the fact that I am part Italian, or perhaps it's the lingering residue of my past carbohydrate addiction. Yes, that's right.
Hi, my name is Jessi, and I am a recovering carboholic.
Anyways, I find myself craving pasta at least once or twice a month. In the past, my go to would be a bowl of whole wheat pasta (healthy, right?) with a few veggies, tossed in butter and parmesan cheese and topped with more cheese. On a lazy night, I would just toss my nood's in butter, garlic & cheddar cheese. And then I would eat enough to fill 2 people, and struggle with energy and digestion for the next 2 days, craving more and more breads and refined carbohydrates.
Since cutting grains from my diet, I have been tempted to go down the grain-alternative route - but those substitutions can often be worse than the real deal. And while I have found a good quinoa pasta that I like, it's actually cheaper and faster (no cooking involved) to spiralize your own noodles. For this pasta, I used zucchini, but I think I will add butternut squash noodles next time for a bit of extra crunch, colour & punch of nutrients like a hefty dose of vitamin C and an impressive list of other vitamins & minerals. The other amazing thing about using zoodles is that unlike the carbohydrate alternatives, they contain loads of nutrients that you don't lose in the cooking process because they only really need to be slightly heated.
Easy Plant-Based Sheet Pasta
Prep-time: 10 minutes
Cooking time: 20 minutes
Feeds: 2 people
2 cups Cherry Tomatoes - washed & halved
2 cups Mushrooms - washed & quartered
1 Red Pepper - washed & chopped
2 Large Zucchinis - washed & spiralized
1 small yellow onion - diced
4 cloves Garlic - minced
2 tbsp (approx) EVOO (Extra Virgin Olive Oil) - to taste
Sea Salt & Cracked Pepper - to taste
Dried Oregano - to taste
Nutritional Yeast - to taste (optional)
1. Pre-heat the oven to roast or broil at 425. Wash & prepare veggies to be roasted, using 2 cloves of garlic. Toss in 1 tbsp EVOO, sea salt, pepper & dried oregano to taste. Roast for 15 minutes, or until the skins of the peppers and tomatoes are wrinkled and lightly charred.
2. While veggies are roasting, wash & spiralize your zoodles. I used zuchinni, but you can virtually use any vegetable, and even mix a few together. One your zoodles are spiralized, heat a pan on low with the remaining 1 tbsp EVOO; add zoodles and the additional 2 cloves of garlic and toss together until warm and slightly cooked.
3. Pull roasted veg out from the oven and toss with the zood's. Taste, and re-season as needed, adding nutritional yeast for a slightly cheesy taste. Mix & enjoy.