Saturday, October 17th is National Pasta Day and we're celebrating with a healthy pasta alternative - zoodles! If you have yet to try zoodles, you need to jump on the bandwagon. They're so fun to make and cook super quickly! Plus, we've put together this creamy, delicious sun-dried tomato sauce that will have you making this pasta dish weekly. Is there anything better than low-carb comfort food? I think not.
4 garlic cloves, minced
6 zucchini, spiraled
¼ onion, chopped
⅓ cup Sun-Dried Tomato (packed in oil)
⅓ cup Cannelini Beans
¼ cup Basil
¼ cup Parsley
Pinch of Salt
2-3 tbsp SR Organic MCT Oil or Olive Oil
Additional liquid of choice to adjust sauce consistency to your liking — water, nut milk, SR Organic MCT Oil or the oil from the sun-dried tomatoes
Garnishes (optional): toasted pine nuts, Parmesan cheese, whole sun-dried tomatoes
- Heat pan to medium low and add SR Organic MCT Oil. Add onions and sauté 2 minutes. Add in 3 garlic cloves minced and sauté until mix is translucent, about 5 minutes.
- Transfer onion and garlic to a blender, add remaining ingredients (except the zucchini) and blend. Add liquid to adjust sauce consistency to your liking.
- Return sauce to pan and heat to medium low. Add zoodles, combine with sauce and heat to your liking. We did about 2-3 minutes.
- Add garnishes and BON APPETIT!