Zoodle & Rotini Saute with Red Pepper Sauce

Optimal flavor, color, and texture are all requirements for what I consider an excellent meal. The flavor aspect has always come naturally to me, and with practice, I have improved on achieving an enticing color palette and a variety of textures in a dish. It’s trial and error, so patience is key. Sometimes all these components come together beautifully on the first attempt, like this Zoodle and Rotini Saute with Red Pepper Sauce.

This pasta dish really encompasses the best of all three. Savory zucchini and legume rotini noodles. Earthy mushrooms. A sweet, but well-balanced red sauce. Acidity from the ricotta. A rainbow of colors are present, making it much more fulfilling to eat. The texture ranges from slightly crunchy zucchini to al dente pasta, to a silky sauce and creamy “cheese.” In other words, not your typical spaghetti and meatballs 😉

If you make the sauce and ricotta ahead (or buy them organic if you must!), this dish is quick, yet undeniably impressive. I guarantee this dish will convince you that you don’t need to sacrifice a big bowl of Italian food for the sake of eating healthy. It’s amazing how a few swaps can healthify and elevate the flavors of a standard meal. Keep this one in your collection for next time you need some dinner inspiration!

Zoodle & Rotini Saute with Red Pepper Sauce

Serves 2

Ingredients:

2 c zoodles (spiralized zucchini)

1 c cooked black bean rotini, or other legume pasta, or more zoodles

½ c halved grape tomatoes, or roasted peppers

A few handfuls spinach or arugula

2 oz wild mushrooms, tough stems removed, caps torn into small pieces

3 cloves garlic, thinly sliced

Approximately ¾ c roasted red pepper sauce (recipe below)

For serving: Vegan ricotta (available at Whole Foods or homemade), Nutritional Yeast powder or flakes

Heat 2 tbsp avocado oil in a small sauté pan over medium high heat. Once hot, add mushrooms.

Saute mushrooms (without stirring) for a minute or so, until they develop a brown crust.

Lower heat, add a splash of wine or veggie broth and stir in the garlic.

Cook for 2-3 minutes more or until mushrooms are tender and liquid is absorbed.

Stir in remaining ingredients, adding veggie broth to thin out the sauce if necessary.

Cook over low heat for 2-3 minutes or until heated through.

Serve in big pasta bowls with dollops of ricotta and a sprinkle of nutritional yeast.

Roasted Red Pepper Sauce

Cut 1 large or 2 small red peppers into strips. Roast in the oven with 6 cloves garlic, for 30 minutes or until soft. Puree peppers and garlic with 1 c cooked chickpeas, 1 tsp sea salt, juice from 1 lemon, and 3 tbsp extra virgin olive oil.

To make ahead: make the sauce, and cook the rotini. Saute mushrooms and any other veggies you are using. Store separately and combine all ingredients with sauce just before serving.