An Easy Zoodle Bowl That Will Make You Forget All About Pasta

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Almost every recipe for comfort food begins with one basic food group – a carb. Think cheesy parmesan bread, garlicky fries, mac and cheese, or even a pizza, and you’ve got heaven in a dish. But as we move further into Forward Forty Moves and try to redefine our relationship with food, our starchy, decadent culinary pleasures must sadly take a backseat.

But worry not, we have a solution – veggie swaps. A quick Google search online these days reveals hundreds if not thousands of recipes that use spiralized or pulsated vegetables as stand ins for their carb-heavy wheat and grain counterparts. Yes, there are some substantial differences, but reworking vegetables to mimic pasta, rice, pizza crust, and even breadcrumbs, makes for dishes that are more nutrient dense, less high calories, and a lot healthier.

This week, we’re whipping up a big bowl of zoodles (spiralized zucchini noodles) topped with roasted tomatoes and meaty panfried portobello mushrooms, and tossed in the spinach and hot pepper sauce we made last week (hope you have some leftover!). This recipe is easy to follow, and keeps for days. Just remember to portion out your meals so you don’t end up eating the whole batch in one sitting! You will need a spiralizer for this recipe which can be easily found at any home goods store.

We got ours at Excellent Stores, along with these stunning wooden bowls.

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You will need:
  • 3 cups (450 g) grape tomatoes, halved or normal tomatoes cut into bite-sized pieces
  • 2 zucchinis
  • 4 big Portobello mushrooms or a pack of Cremini mushrooms
  • Olive oil
  • 2 medium shallots, diced (~1/4 cup or 40 g)
  • Sea salt and black pepper
  • 1 cup unsweetened plain almond milk or veggie stock
  • Vegan parmesan cheese
And here’s how you do it:


Cut the ends off two large zucchinis and run them through a spiralizer to get zoodles roughly the width of commercial spaghetti. Place the spiralized zoodles on an absorbent towel or in a dish lined with kitchen towels to absorb water.


Next, rinse and chop up your grape tomatoes into halves; cut into smaller pieces if you’re using normal-sized tomatoes. Preheat oven to 400 degrees F (204 C) and toss tomatoes in a bit of olive oil and sea salt. 


Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish.


Next, rinse and cut up the portobello mushrooms into bite-sized pieces. Mushrooms do shrink when cooked, so keep that in mind when sizing up your pieces. Toss in a pan with some olive oil, pepper, and salt, and cook through on medium flame.


Check on your tomatoes. If needed, let them stay in the oven for a while longer until they’ve browned and are roasted through. Next, toss together all ingredients in a large bowl. Add a cup of leftover spinach and roasted hot pepper sauce. Feel free to mix in some almond milk or veggie broth to achieve a thinner, runnier consistency.


Mix until all ingredients are thoroughly incorporated. Portion out into bowls, top with vegan cheese, and serve immediately. If you’re storing this recipe, keep each ingredient in separate Tupperware bowls, to minimize sogginess. Top with the pasta sauce only you’re ready to eat.


Just in case you needed more a reason to make this delicious dish, here’s some more closeups for more mouth-watering goodness.


Here’s a rough calorie count for each three cup serving of zoodles (minus the spinach and hot pepper sauce and additional toppings like cheese).


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