Vegan Zoodle Puttanesca Recipe

 
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This recipe is gluten-free, vegan and paleo.

Ingredients

1 bulb garlic, minced

1 each bell pepper, diced                         
¼ each diced onion

1 can roasted tomatoes (undrained)       
½ cup chopped olives
1.5 tablespoons capers
1 teaspoon oregano          
2 teaspoons sea salt
½ teaspoon black pepper
½ teaspoon chili flakes                            
¼ cup olive oil     

*Non-vegan option
1 can sardines, undrained (If using sardines, omit salt and add to taste)

4 medium zucchini, spiralized

fresh basil, chiffonade cut (garnish)

Directions

  1. Using a spiralizer, spiralize zucchini, set aside.

  2. In a medium pot or pan, sauté garlic for 5 minutes or until golden.

  3. Add bell peppers and onions, sauté for 5 minutes or until slightly softened.

  4. Add tomatoes, olives, capers, oregano, salt, black pepper chili flakes and olive oil, simmer for 15 minutes uncovered to thicken sauce. If you’re adding sardines, also add in oil from can for more flavor and leave the salt out, salt to taste.

  5. In a separate large pan or wok, sauté the zucchini noodles on medium flame, until warmed, no oil or liquid needed.

  6. To serve, put warmed zucchini noodles in bowl, ladle thickened sauce on top. Chiffonade basil by stacking leaves on top of each other in a neat pile with the largest leaf on the bottom. Tightly roll it like a cigar, slice across to create thin strips and garnish.

Variation: Substitute ½ cup Trader Joe’s vegan pesto sauce for canned roasted tomatoes. Warm in a pot and pour over zoodles.

 
Recipes, MainsCaroline VuComment