Hi friends! I threw together an amazing sauce for my zucchini noodles recently and I have to share it here. I think it’s going to be a go-to in this house, because it was very easy. Also oil-free and packed with protein from the black beans. I’ve been cutting back on pasta these days (not entirely, but eating way less than I was) and replacing with zoodles. I like this sauce with it because it is full of veggies and legumes that really bulk up the dish. Of course, it would be awesome on regular pasta, too.
So maybe you’ll enjoy this, too. The photo isn’t great, but hey, real life meals are not always flawless.
Recipe
You will need:
- 2 cloves garlic, minced
- 1/4 cup onion, diced
- 1/4 cup mushrooms, diced
- Water
- 1 can tomato paste
- 1 cup crushed tomatoes
- 1/2 cup black beans
- 1/2 cup peas
- 1 large handful spinach
- Dash of: basil, oregano, onion powder, cayenne pepper (optional heat)
- Salt and pepper, to taste
To make:
- Over medium heat in a sauce pan, add garlic, onion, and mushrooms. Add a bit of water as needed to avoid from sticking to pan. Toss gently for about 3 minutes.
- Add tomato paste, water (use the same can from the tomato paste), and crushed tomatoes. Stir until smooth.
- Turn heat to high and allow to bubble. Once bubbling, turn back to low, add black beans, peas, spinach, and your seasoning. Cover and keep on low for about 15-20 minutes.
- Serve on top of pasta or zucchini noodles.
Have a beautiful day. xx bianca
