Lauren FootComment

ZUCCHINI PASTA WITH HOMEMADE TOMATO SAUCE

Lauren FootComment
ZUCCHINI PASTA WITH HOMEMADE TOMATO SAUCE

RECIPES

ZUCCHINI PASTA WITH HOMEMADE TOMATO SAUCE

 
 

RECIPES

ZUCCHINI PASTA WITH HOMEMADE TOMATO SAUCE

serves two

 

INGREDIENTS

2 tbsp avocado oil

5 mushrooms, sliced

1 tsp minced garlic

15 cherry tomatoes, halved

1 bottle Calabrian chilli and garlic tomato sauce (or sauce of your choice) I adapted the homemade tomato sauce from The Green Kitchen Stories (recipe below)

1 handful spinach

1 tbsp basil, thinly sliced

1 tsp parmesan cheese, thinly sliced (I use a potato peeler)

2 yves spicy italian sausage, sliced

10 kalamata olives, halved

2 zucchini's, spiralized

 

DIRECTIONS

Spiralize two zucchini's and set aside. 

Heat the pasta sauce on low, stir occasionally. 

While the pasta sauce is heating add one tbsp of avocado oil to a hot sauce pan. Once the oil is hot, add the mushrooms and garlic and stir occasionally. Once the mushrooms are nicely browned add the halved cherry tomatoes. Heat the mushroom and tomato mixture for another minute or two or until the tomatoes are warm but not mushy. Remove the mixture from heat and set aside.

Once you remove the mushroom and tomato mixture from the pan add 1 tbsp of avocado oil back to the pan and add the sliced vegetarian sausage. Cook until the sausage is a little crispy on the outside.

Add the mushroom mixture and sausages to the tomato sauce along with the spinach. When the spinach is wilted add the olives and spiralized zucchini, toss. Spoon the zucchini into two bowls and top with sliced basil and parmesan cheese.

Bon Appétit! 


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RECIPES

HOMEMADE TOMATO SAUCE

makes enough for about 6 meals

 

INGREDIENTS

4 tbsp avocado oil

3 onions, peeled and diced

6 tbsp minced garlic

1 cup fresh basil

4 tbsp capers, drained and rinsed

4 tbsp tomato paste

3 800g tins chopped tomatoes

salt and pepper to taste

 

OPTIONAL

add any or all of the ingredients to the base ingredients above

1 cup halved cherry tomatoes

4 handfulls spinach

1/2 cup kalamata olives, halved

1 tbsp red chili flakes

 

DIRECTIONS

Heat the oil in a large saucepan on medium-low heat. Chop the onions, basil and add to the pan along with the minced garlic. Sauté for about ten minutes or until the onions are soft. Add the capers, tomato puree, canned tomatoes and season with salt and pepper. Add the chill flakes if you choose to use them here. Bring the mixture to a boil, reduce the heat and let the mixture simmer for about 30 minutes. Stir the mixture from time to time. 

Saute the cherry tomatoes, and olives and add to the mixture when slightly blistered if you want to use these ingredients. Add the spinach at the very end if you choose to use it and wait for it to wilt before removing the sauce from heat and allowing it to cool. Store the sauce in containers. The sauce should keep for five days in the fridge and if you want it to keep longer just store it in the freezer.

Bon Appétit! 

 

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