#spiralizedveggies

This vegan recipe for Tomato Basil Zucchini Pasta is a tasty and healthy take on regular pasta dishes. The cherry tomatoes, basil, and garlic give it a lot of fresh flavor, and the spiralized zucchini makes it healthy and filling. Great for a quick dinner during the week or a light lunch.

Ingredients: 200g pasta. 2 medium zucchinis, spiralized. 2 cups cherry tomatoes, halved. 3 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 2 tbsp olive oil. Salt and pepper to taste. Vegan parmesan cheese for topping optional.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook until it smells good. Put the spiralized zucchini in the pan and cook for two to three minutes, until it gets a little soft. After you add the cherry tomatoes, cook for another two to three minutes, until they start to give off their juices. Add pepper and salt to taste. Add the cooked pasta and chopped basil leaves and mix well. Mix and toss until everything is well mixed and hot. Serve right away, and if you want, top with vegan parmesan cheese. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

This is a tasty low-carb and keto-friendly version of the classic Amatriciana pasta dish. Instead of pasta, spiralized zucchini noodles are used. It tastes great because it has bacon, onions, garlic, and a zesty marinara sauce that doesn't have any added sugar.

Ingredients: 2 zucchinis, spiralized into noodles. 4 slices bacon, chopped. 1/4 cup onion, finely chopped. 2 cloves garlic, minced. 1/4 teaspoon red pepper flakes. 1 cup sugar-free marinara sauce. Salt and black pepper to taste. Fresh parsley, chopped, for garnish. Grated Parmesan cheese, for garnish optional.

Instructions: In a skillet over medium heat, cook chopped bacon until crisp. Remove bacon from the skillet and set aside. Leave about 1 tablespoon of bacon grease in the skillet. Add chopped onion to the skillet and cook until softened. Stir in minced garlic and red pepper flakes, cook for an additional minute. Add spiralized zucchini noodles to the skillet and cook for 2-3 minutes until slightly softened. Pour sugar-free marinara sauce over the zucchini noodles and toss to combine. Season with salt and black pepper to taste. Add cooked bacon back to the skillet and toss to combine with the noodles and sauce. Cook for an additional 2-3 minutes until everything is heated through. Garnish with fresh chopped parsley and grated Parmesan cheese if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy this simple and tasty keto-friendly dish made with a mix of spiralized vegetables that have been roasted to perfection with herbs and spices that smell great. It tastes great and helps you eat more vegetables on a low-carb diet.

Ingredients: 2 large zucchinis, spiralized. 1 large carrot, spiralized. 1 medium red bell pepper, thinly sliced. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the spiralized zucchini, carrot, and sliced bell pepper with olive oil, garlic powder, oregano, thyme, salt, and pepper until evenly coated. Spread the seasoned vegetables onto a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes or until the vegetables are tender and slightly browned, tossing halfway through. Once roasted, remove from the oven and serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

A tasty, gluten-free dish made with spiralized butternut squash noodles, crumbled tempeh, and dairy-free cheese that is baked just right.

Ingredients: 8 oz gluten-free spiralized butternut squash noodles. 8 oz tempeh, crumbled. 1 cup dairy-free shredded cheese. 1/2 cup dairy-free milk. 1/4 cup gluten-free nutritional yeast. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Preheat your oven to 375F 190C. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crumbled tempeh. Saut for about 5 minutes until the tempeh starts to brown. Stir in the butternut squash noodles and continue to saut for another 5 minutes until they are slightly tender. Add the dried thyme, dried oregano, salt, and pepper to the skillet. Mix well. In a separate bowl, whisk together the dairy-free milk and nutritional yeast. Pour this mixture over the contents of the skillet and stir to combine. Transfer everything from the skillet into a greased baking dish. Sprinkle the dairy-free shredded cheese on top of the mixture in the baking dish. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is slightly golden. Remove from the oven and garnish with fresh parsley. Serve hot and enjoy your delicious gluten-free Tempeh Butternut Squash Noodle Bake!

Prep Time: 15 minutes

Cook Time: 25 minutes