Yummy Vegan Pasta with a Twist (No Mock Meat or Regular Pasta)

Hey loves, I just finished “What If” on Netflix. It has been a while since I saw Renee Zellweger playing a role. I’m patiently waiting on next season. In the meantime, I’m looking for a new show to binge. Any suggestions? Please share in the comments. Thank you in advance.

Related post: Vegan Portobello Mushroom & Quinoa Salad

Let’s get to the reason for this post. I love pasta just like the next person. I don’t think it loves me back lol. If you feel me, no worries. I gotcha. Zoodles can be a great substitute if you’re still craving some pasta.

I know there is a variety of vegan pasta out there but I love how friendly zoodles are to my waistline. I know zoodles have been around a while. Stay with me. I am going to add a twist to this pasta dish.

I mentioned in a previous post that I am trying to incorporate more legumes & quinoa into my meals. I can’t tell you enough how eating plant-based/vegan causes you to open your mind to different possibilities. You get to exercise your creativity and try new things often.

When it comes to this dish, I didn’t want to use mock meat(meat alternative or walnuts. At first, I was going to make this dish with mushrooms & other veggies.

Here comes the twist. I wonder how it would taste with beans & quinoa instead. Well, I figure I will not know unless I try.

Related post: Vegan Chickpea & Avocado Salad

Hence, the reason for this recipe.

Ingredients

1 pack organic zoodles (equivalent to 2 zucchinis)
1 cup organic kidney beans
1 cup oil free pasta sauce
1 tablespoon hemp hearts
nutritional yeast to taste
Italian seasoning to taste
black peppercorn grinder to taste
basil to taste
garlic clove chopped to taste
1 cup sauteed colorful peppers & onions
2 sweet tomatoes
1/4 cup cooked quinoa
 

Tip: I use canned organic kidney beans. So, I make sure to rinse them a few times & let them soak a few minutes before I cook them.  To cut out using oil, I sauteed my bell peppers & onions with coconut aminos, a little water, & seasonings of choice.

Related post: Vegan Chickpea Egg Salad

Now on to the steps

First, I mix the pasta sauce with the cooked quinoa, organic kidney beans, sauteed colorful peppers/onions, & garlic including ground pepper & Italian seasoning. I let that simmer to my liking.

Next, I get the pack of zoodles and rinse them. You can either heat them up for a couple of minutes or serve them cold. I like to alternate. I served them cold this time. When I put the pasta sauce mixture (sauce, quinoa, kidney beans, & bell peppers/onion) on top, it will give me the heat I need.

Afterward, I plate my food. I put the zoodles in the bowl. I add the pasta sauce mixture & tomatoes on top.

Final touch includes sprinkling some basil, hemp hearts, & nutritional yeast on top. The nutritional yeast adds a cheesy flavor to it and B12.

Viola! Time to eat. It is delicious and my family put their stamp of approval on it.

Related post: 10 Steps to Transition to Vegetarian/Vegan/Plant-based Easily

Wishing everyone a beautiful day!

Don’t forget to leave me some suggestions for netflix shows in the comment. Help me out.

Until next time

5 thoughts on “Yummy Vegan Pasta with a Twist (No Mock Meat or Regular Pasta)

  1. Hi JcCee! It’s been a long time. For a few months now, I’ve wanted to try out the Zoodles and I’m glad I ran into your blog post. I will definitely make my first attempt at these. Hope all is well!

    1. Hi Takisha! Yes it has. I’m doing good. Hope all is well your way too. Girl, let me know what creation you come up with. They are a great substitute for almost any pasta dish when you don’t want the itis after your meal lol.

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