I grew up eating a lot of pasta, I’m half Italian so we always celebrated this part of me even though I grew up with the Filipino side raising me most of my life, haha. Being 25 now my body does not like gluten or any type of heavy bread carb, I know this because I’ve tried every single diet out there. I don’t feel comfortable living a high carb diet, because my body just does not like it and I gain a lot of weight. Everyone is different! I don’t eat meat but I find clean carbs to eat, such as veggies and fruit. I stay away from simple carbs like bread,rice, and pasta ( very limited in my diet) and I’m totally ok with that. There are many cleaner alternatives like quinoa and lentils and cauliflower rice. So this Zoodle recipe is perfect for me if I’m craving an Italian spaghetti dish.

I pretty much eyed all of my measurements because this was only for me. I also used all organic products.

Ingredients: (serves 1 person)

3 zucchinis

Olive oil

Raw Garlic (diced)

Garlic salt seasoning (optional)

onions (diced)

Mushrooms (I used white)

Marinara tomato sauce

Sun dried tomatoes ( optional, I love them!)

 

Directions:

• Spiralize your zucchini!
• (I use a veggeti spiralizer, I have limited kitchen space and this is a small accessible hand spiralizer and its also only for 10 dollars at target!)
• Throw diced onion and garlic with olive oil, sauté until golden
• Cook zucchini in pan with olive oil and onions, sprinkle a pinch of garlic salt seasoning and cook until tender but don’t overcook it. I left in pan each side for about 2 minutes each. ( cooking is optional too, if you prefer a raw vegan diet)
• Plate cooked zoodle.
• Next up are the mushrooms, Sautee in olive oil once cooked and soft add in the tomato sauce and bring to a simmer once that is done, set on top of zoodle.
• Garnish with sun dried tomatoes

And you’re done! Enjoy!