Spiral Zoodle Pasta
This is a delicious way to experiment with a wide range of flavors that come together in a delightful meal. If you are in Reset, substitutions are noted. .
Ingredients
- 1 of cherry tomatoes
- 1 teaspoon of dried oregano, divided
- 2 zucchini spiralized* See note
- 1 shallot thinly sliced or chopped
- 1 tablespoon vegan butter
- 1 tablespoon of vegan pesto(basil/tarragon/red pepper)
- 1 teaspoon fresh lemon juice
- 1 ½ Cups of vegetable broth
- ½ Cup of cooked fresh corn (after Reset – but subbing peas or other cooked greens is acceptable)
- Pump oil spray
- Fresh basil
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees
- Line a small baking sheet with parchment paper. Spray tomatoes in a light coat of pump spray oil. Sprinkle with ½ teaspoon of dried oregano and bake for 10-15 minutes until tomatoes are blistered. Remove and set aside.
- Line a large baking sheet with paper towels. Spiralize squash and lay flat onto the paper towels. Sprinkle with salt and let the squash sit for 10 minutes. After 10 minutes, soak up excess water by bloating with paper towels.
- In a small pot on medium heat, spray lightly with oil, add shallot and sauté for 5 minutes. Add vegan butter, pesto, lemon juice, remaining oregano and vegetable broth. Bring to a boil and simmer for 10 minutes.
- Transfer sweated zoodles to a skillet, and add broth, corn, and blistered tomatoes. Heat in pan garnish with basil and serve hot.
Notes
Optional vegan/non-vegan additions:
- White beans (baked in a basil/tomato paste) after Reset
- Toasted pumpkin seeds after Reset
- For creamier pasta, to the broth add 1 tablespoon of full-fat unsweetened coconut milk and incorporate it into the pesto/butter/broth mixture. It will thicken and have a creamier texture. For a little kick, you can also add red pepper flaxes.
- The addition of plant-based pasta