Ingredients
2 Large Zucchini or
Yellow Summer Squash
1 Onion
1 Jar of Favorite Pasta Sauce
2 Tbs Olive Oil
Splash of Red Wine (Optional)
Directions
Cut off both ends of the zucchini and cut long-wise down the center. Prepare the mandolin with the slicer in place for the desired width of "pasta" you want.
Place a cutting board underneath the mandolin, or have a super, super, super clean counter!
To get the longest lengths of "pasta", lay the zucchini with the long, flat side you cut against the mandolin. This picture doesn't show that because I learned the hard way this is easier :)
You will have to occasionally remove the already sliced pieces from under the mandolin, or the will clog up you motion. Once you have run them through, they should look like this:
Delicious! Add these to a pasta pot set to medium high heat, and let them start cooking. While the "pasta" is cooking, dice onions, and saute on medium heat in 1 Tbs olive oil.
After five minutes, there will be liquid in your "pasta": you need to drain this out. Then add a Tbs olive oil and saute for another 4 minutes.
Add a splash of wine to the onions, and add the pasta sauce; bring to a simmer while the stirring the "pasta". Adding the onions and wine the pasta sauce adds a fresh, "homemade" quality to the sauce . . . if I had more time, maybe I would make sauce, but I have to slice the "pasta"!
Plate the "pasta", top with sauce, and enjoy this completely vegan, gluten-free, deliciously epic meal. (Optional, add Parmesan or Nutritional Yeast Flakes on top)
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