Zucchini Spaghetti with No-Tomato Sauce

I love Italian food, especially when it’s pasta with tomato sauce. However my body prefers this amazing recipe with Zoodles, No-Tomato Sauce (or your favorite pasta sauce), and Vegan Parmesan Cheese. Zucchini pasta is easy on a mandoline slicer, or a vegetable spiralizer. A steamer is best for the zucchini – I bought an inexpensive silicon one that fits inside a saucepan. Why eat spaghetti that’s high in carbs and empty calories? I react to the acidity in tomatoes, a nightshade food that is a very recent addition to the human diet. However I can eat this delicious recipe that’s low in carbs, dairy-free and nightshade-free. Hooray! Serves 4

Zucchini Spaghetti with No-Tomato Sauce

Ingredients

  • 1 recipe Vegan Parmesan Cheese, chilled or frozen
  • 1 recipe No-Tomato Sauce, or your favorite tomato sauce.
  • Handful fresh basil leaves, chopped
  • 1 cup mushrooms, sauteed in olive oil
  • 4 medium to large zucchinis
  • 2 tablespoons olive oil
  • Unprocessed salt to taste

Instructions

  1. Prepare Vegan Parmesan Cheese. Chill, or better yet, freeze it.
  2. Make the No-Tomato Sauce. Add chopped basil and sauteed mushrooms, if desired. Put it on very low simmer to keep ti warm and ready.
  3. Slice the zucchinis into 1/8 inch strips on a mandoline slicer, and place them in a steamer inside a saucepan. Bring water to a boil and then turn it down to simmer for 5 minutes. Steam the zucchini until they begin to soften. It is a good idea to move them around gently with a spoon or with your hands so they steam evenly. You don't need to overcook them as they continue to soften.
  4. When the zucchini strips begin to soften, remove the pan from the stove. Season with salt and olive oil, and gently move them around to coat evenly.
  5. Serve in bowls with No-Tomato Sauce on top. Garnish at the table with freshly grated Vegan Parmesan Cheese.