Zucchini Spaghetti w/ Sun-dried Tomato Marinara - Vegan Cooking w/ Bobby & Brent
On today's episode of Vegan Cooking w/ Bobby & Brent, we show you how to make Zucchini Spaghetti w/ Sun-dried Tomato Marinara Sauce!
Ingredients:
Zucchini
Tomatoes
Red Bell Pepper
Sun-dried Tomatoes (in Olive Oil)
Fresh Garlic
Italian Seasoning
Cayenne Pepper
Salt & Pepper
Music courtesy of the Anderson Brothers! You can check out the Anderson Brother's music at:
PeterandWillAnderson.com
Our Amazon Affiliate Link:
International Amazon Affiliate Link:
SFSF Tshirts:
Zucchini Pasta in walnut hemp seed pesto with Sundried Tomatoes and Kalamata olives
A quick and easy guilt-free zucchini pasta with walnut hemp seed pesto
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
???? Let me know if you enjoyed my easy vegan pasta recipe.
▶️ RECIPE INGREDIENTS: (3 servings approx.)
???? To Cook Pasta:
Penne Pasta or Spaghetti (or any pasta of your choice) - 200 to 250g / 2 to 2+1/2 cups approx.
✅(CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)
???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion - Thinly Sliced
3 to 4 garlic cloves / 1 Tablespoon approx. Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, slightly increase the quantity of the tomato paste)
350g / 3 Cups approx. Zucchini - Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste
▶️ METHOD:
Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it's Al dente (as per the package instructions).
✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.
To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it's soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.
Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste. Mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.
✅ ???? NOTE: If you like your pasta more zesty, you can slightly increase the quantity of tomato paste
Then add the pasta cooking water to the pan to make a sauce, mix well and bring to a boil. Once it comes to a boil, add the Cherry/grape tomatoes and cook on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).
✅ ???? NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.
Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.
Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix and serve hot.
▶️ IMPORTANT NOTES:
???? CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE. (Anywhere from 2 to 2+1/2 cups)
???? DO NOT over cook the pasta. Cook the pasta Al dente, as we will be further cooking it in the tomato sauce later
???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Fry the onions until soft and translucent. Do not have to brown the onions
???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity/sourness
???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly
???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it
???? If you like your pasta more zesty, you can slightly increase the quantity of the tomato paste
*****
Welcome to Food Impromptu! Food Artist, Plant-Based / Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe to stay up to date on the latest vegan recipes!
*****
✅ Follow Food Impromptu:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
*****
#pasta #pastarecipe #tomatopasta #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #healthypasta #zucchinirecipe
The Spicy Zucchini Pasta I Can't Stop Eating
This spicy roasted zucchini pasta with Calabrian chili paste, mozzarella, Pecorino Romano, and fresh herbs in a simple garlicky tomato sauce is so good and so easy! It is very similar to the pasta alla Siciliana that we made a few episodes ago. Watch that one too! I hope you enjoy this spicy roasted zucchini pasta.
WATCH PASTA ALLA SICILIANA!
WATCH THE FULL ZUCCHINI PLAYLIST!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
SPICY ROASTED ZUCCHINI PASTA
INGREDIENTS
1 pound pasta - ziti, rigatoni, penne, etc
1/2 cup olive oil
1 28 ounce can high quality plum tomatoes
5 medium to small zucchini - seeds scooped out and cut into half moons
1 medium onion, diced
4 Cloves of garlic - sliced
2 cups smoked mozzarella - cubed
¼ cup Pecorino Romano cheese - grated
¼ cup packed basil leaves - chopped
¼ cup parsley - minced
1 teaspoon Calabrian chili paste - plus more to taste
Salt and pepper - to taste
1.Toss zucchini with a 1/4 cup of olive oil and spread out on a baking sheet. Sprinkle with salt and pepper and roast zucchini for 20-25 minutes at 450f on lowest oven rack or until well browned.
2. Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt) to boil.
3. In a very large pan saute the onions in a ¼ cup of olive oil over medium-low heat until translucent (about 3- 5 minutes) then add the garlic and cook for 2 minutes more until golden. Add the Calabrian chili paste into the oil and cook for 30 more seconds.
4.Add the tomatoes to the pan and bring sauce to a simmer.
5. While the sauce is simmering, cook the pasta until al dente.
6.Taste test the sauce and adjust salt and pepper to taste. Add the pasta and roasted zucchini to the sauce and toss to coat. Cook for 60 seconds, then turn off the heat. If the pasta is too dry add a splash of pasta water. Add the basil and Pecorino Romano cheese and mix together.
7.Add the cubed mozzarella cheese. Toss once more and serve immediately with more Pecorino Romano and Calabrian chili paste on the side. Enjoy!
SERVE WITH:
Garlic and Oil Broccoli
Sauteed Broccoli Rabe
Garlic Green Beans
Follow our Instagram and if you make one of our recipes tag us and we'll post it on our stories!
INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
ZUCCHINI SPAGHETTI AND DEHYDRATED TOMATO PESTO
Hello friends! I share with you this recipe that's become very popular, zucchini noodles with a pesto made out of dehydrated tomatoes. It is very delicious.
Ingredients for pesto:
-2 Cups of dehydrated tomatoes
-3/4 Cups of Pine nuts
- Sprig of Basil
-3 Garlic cloves
-4 Tbsp. of Olive Oil
-Salt to taste
-1/2 Cup of Water
Video in Spanish:
Facebook:
Instagram:
Twitter:
Spaghetti Tossed In Zucchini, Mushrooms, cherry tomatoes
Spaghetti with & Mushrooms, cheery tomatoes & zucchini (simple spaghetti dish)
-Servings-5 persons
-5 Portions uncooked spaghetti
-15 small garlic cloves finely cut
-Fresh herbs :2 springs oregano ,2 springs thyme, 2 springs rosemary, handful basil leaves.
-5 fresh cherry tomatoes whole/cut
-1 pkt mushrooms cut
-4 big table spoon olive oil ( as required)
-2 tbsps grated Parmesan cheese ( as required)
-1 tbsp dry chilli flakes
-Handful chopped parsley
-3 tbsp butter (as required)
-Salt to taste
Let’s cook
COOK SPAGHETTI
-Cook spaghetti as per package instructions
-In a wide deep dish/pot cook the spaghetti in a generously salted pot of boiling water until it is just al dente.
-Drain and add butter & Olive oil set aside
INFUSE OILVE OIL
-Heat generous amount of olive oil
Add fresh herbs rosemary, thyme, oregano, basil leaves cook until herbs are crispy, fish out the leaves set aside.
LETS COOK ALL TOGETHER
-Add chopped garlic to the same oil sauté on law flame until lightly golden (do not burn the garlic)
-Add zucchini & cut mushrooms
Sauté for 6 minutes, add cherry tomatoes cook for 2 minutes more
-Add cooked spaghetti toss, add chilli flakes, grated Parmesan cheese, toss we’ll continuously until it is evenly coated in the garlic, , zucchini, fresh tomato, mushroom, chilli flakes, butter, olive oil, cheese
-garnish with parsley
-Give spaghetti quick taste add an extra pinch of salt or chilli flakes or cheese if needed.
-Serve immediately while nice & hot
-Garnish with more Parmesan cheese garnish with parsley
-Enjoy!!! Bon Appetit!!
-????Here I used fresh herbs to infuse olive oil with amazing flavour to the spaghetti, which you will not get the same flavour in dry herbs.????
(Note: to Measure pasta
By making a circle with your fingers with your thumb & pointe finger try to approximate the size of a bottle top. Place the spaghetti noodles through your fingers until the circle is filled
Or
Measure portions with a soda bottle
All you have to do is start filling the bottle with uncooked spaghetti. Once you can't easily fit more noodles through the top of the bottle, you have roughly two ounces, maybe a little more.
To measure this way, stand the bottle upright on a table and place a small amount of noodles into the bottle. You should continue to hold the noodles so they don't spread out and mess up the measurement. Add more spaghetti until the bottle's opening is filled in.[5]
-If you like this method but don't want to have an empty soda bottle taking up counter or storage space, cut off the top and keep it in a drawer. Use it as you would a spaghetti-measuring tool.)