Grain Free “Pasta” with Marinara
Vegans often complain that they eat too much pasta and bread because they either don’t like vegetables, they run out of recipe ideas, or it’s just easy to cook. While I understand the frustration, I’m also learning that almost any dish that requires a noodle, can be reinvented with a vegetable.
For this dish, a spiral vegetable slicer is a must. It turns a zucchini, or any vegetable, into a long, curly, pasta like product that is easy to cook and so delicious. And, the presentation is stunning.
One of the best parts of making this dish, besides eating it, is slicing the zucchini. If you have kids, they will love helping you magically turn a boring vegetable into curly long “noodles.” I made this alone, and I had a blast!
The Paderno spiralizer that I use can be purchased at Williams Sonoma for approximately $40.
3 tbsp. olive oil
2 green and 2 yellow zucchini – wash and remove stem and tip
1 large white onion – spiralize ¾ and dice ¼
1 cup frozen organic peas
¼ cup toasted pine nuts
2 cloves of garlic – minced
5 plum tomatoes – diced
2 tsp. Italian seasoning
¼ cup red wine
Salt and pepper to taste
Prep time – 25 minutes
Cook time – 30 minutes
Toast the pine nuts in a small sauté pan until golden. Set aside
In a medium pan, heat 1 tbsp. olive oil on medium high heat. Add the chopped onion and cook until translucent. Add the tomatoes, 1 tsp. Italian seasoning, and wine. Cook until it the liquid begins to reduce. Add the garlic and turn the heat to simmer. Stir occasionally. Salt and pepper to taste
In a large pan, heat 2 tbsp. olive oil on medium high heat. Add the spiralized onion and cook for three minutes. Add the zucchini and combine with the onion and oil. Add 1 tsp of Italian seasoning and salt and pepper to taste. Cook for 15 minutes, stirring frequently. Add the peas and cook for ten more minutes or until the zucchini is cooked, but still slightly firm.
Put the zucchini mixture on a plate, add the marinara and sprinkle the pine nuts on top.