Description
Light, fresh, and packed with flavor, these Vegan Zucchini Noodles with Tomato Sauce are a quick and healthy alternative to traditional pasta. Spiralized zucchini noodles are tossed in a rich and savory homemade tomato sauce for a low-carb, gluten-free, and vegan-friendly dish perfect for any meal.
Ingredients
Scale
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1 tsp sugar or maple syrup (to balance acidity)
For the Zucchini Noodles:
- 4 medium zucchinis, spiralized
- 1 tbsp olive oil
- Salt and pepper, to taste
Optional Toppings:
- Fresh basil leaves
- Nutritional yeast or vegan Parmesan
- Toasted pine nuts
Instructions
- Prepare the Tomato Sauce:
- Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, pepper, and sugar. Stir well to combine.
- Reduce heat to low and simmer the sauce for 10–15 minutes, stirring occasionally. Adjust seasoning to taste.
- Cook the Zucchini Noodles:
- Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and season with salt and pepper.
- Sauté for 2–3 minutes, tossing gently until just softened but still slightly crisp (do not overcook).
- Combine and Serve:
- Remove the zucchini noodles from the skillet and transfer them to serving plates.
- Spoon the tomato sauce generously over the zucchini noodles.
- Garnish with fresh basil, nutritional yeast, or toasted pine nuts if desired.
Notes
- If you don’t have a spiralizer, use a julienne peeler or buy pre-spiralized zucchini noodles.
- To prevent watery noodles, sprinkle zucchini with salt and let sit for 10 minutes before cooking. Pat dry with paper towels.
- The tomato sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course