5 Ingredients or Fewer

Smoky Tomato and Almond Sauce with Mushrooms & Zucchini Noodles

August 13, 2018
Photo by Through The Kitchen
Author Notes

A vegan recipe with a kick! —Through The Kitchen

  • Prep time 30 minutes
  • Cook time 10 minutes
  • Makes 4-5 servings
Ingredients
  • Smoky Tomato and Almond Sauce
  • 1 28 oz. can of organic whole peeled tomatoes
  • 1/3 cup blanched almonds
  • 1 tablespoon garlic powder
  • 1-2 teaspoons cayenne pepper (depending on desired level of heat)
  • 1 tablespoon Kite Hill almond cream cheese (optional)
  • salt and pepper to taste
  • For the zucchini noodles and mushrooms
  • 8 oz. of organic baby bella mushrooms
  • 4 large organic zucchinis (~2.5 pounds)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
In This Recipe
Directions
  1. Smoky Tomato and Almond Sauce
  2. Toast the almonds in the oven for 10 minutes.
  3. Add all ingredients to a high-speed blender and blend until smooth.
  1. For the zucchini noodles and mushrooms
  2. Spiralize the zucchinis using a handheld spiralizer, or I use the KitchenAid spiralizer attachment
  3. Heat one tablespoon of olive oil on a large skillet or pot, then add mushrooms, garlic powder and onion powder and sauté until fragrant and tender.
  4. Add spiralized zucchini to skillet, then pour sauce over the "zoodles" and mushrooms.
  5. Let zoodles heat thoroughly (3-5 minutes), then remove from heat and serve. Top with chopped basil, nutritional yeast or other desired toppings.

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