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Ingredients

Adjust Servings:
1 large Zucchini
2 medium Carrots
1 tablespoon Olive Oil
5 Garlic Cloves - minced
1/2 teaspoon Ginger - grated
4 medium Tomatoes - diced
1 small-medium Onion - sliced
2 Green Chillies [Optional] - minced
1/2 teaspoon Turmeric
1/2 teaspoon Cumin Powder - roasted
1/2 teaspoon Sesame Seeds - roasted
1 small bunch Parsley - freshly chopped
Salt

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Gravy Zucchini Pasta

Gluten-Free

Features:
  • Gluten Free

Super healthy gluten-free Zoodle makes a great meal.

  • 13 minutes
  • Serves 1
  • Easy

Ingredients

Directions

Share

My handheld spiralizer broke down months ago (they served me for a good 8 months), but that has never stopped me from making my fav veggie noodles and pasta. This one’s a gravy carrot zoodle.

I used a vegetable peeler to first peel off the vegetables into long ribbons and then sliced into thin noodles.

Needless to say, this super healthy, gluten-free Zoodle tastes AMAZING! I even tricked Nabin into thinking he was trying a new Pappardelle pasta. So he basically chewed the life out of that zucchini 😀

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Steps

1
Done
4 minutes

With the help of a spiralizer, spiralize the zucchini and carrots into noodles.

In case you don't have a spiralizer, simply peel off the zucchini into long ribbons using a vegetable peeler. Stack the ribbons on top of each other and then cut them into noodles. Repeat the same for carrots.

2
Done
1 minute

Heat a skillet (sauté pan) over medium heat settings. Add 1 tablespoon olive oil. Once hot, add the minced garlic and grated ginger. Saute for a minute or until the garlic turns golden brown.

3
Done
4 minutes

Add the diced tomatoes. Stir well, cover the lid, and cook for 3-4 minutes or until it turns gravy.

4
Done
1 minute

Add the sliced onions, minced green chilies, roasted cumin powder, turmeric, and salt. Stir well. Now add the noodles and mix so that everything is well-coated with the tomato gravy.

5
Done
4 minutes

Cover the lid and cook for 3-4 minutes over medium heat settings.

6
Done

Once cooked, transfer to a plate and top it off with some freshly chopped parsley and roasted sesame seeds. Serve hot.

Neelam

Hi, I’m Neelam. I plan to make Veganbell one of the most inspirational plant-based cooking blog by 2020. Stay tuned. :)

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Kylie Green

Looks delicious! I will be making this tonight. I used up my cumin powder but I hope it'll taste good.

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