Zoodles Pasta Dish

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.

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.

Zoodles Pasta Dish

Time: 30mins
Difficulty: Easy
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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 to cut down on time. 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.

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.

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Related post: Vegan Chickpea Egg Salad

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

7 thoughts on “Zoodles Pasta Dish”

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!

JcCee says:

July 18, 2019 at 4:30 pm

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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