Spiralized zucchini spaghetti tossed in a hearty, herby tomato and mushroom sauce with plant-based crumbles and wilted spinach, brightened with a squeeze of lemon.
15m prep · 25m cook · 1 serving
Ingredients Instructions
1 whole Zucchini ¾ cup Vegetable Broth 1 whole Onion 1 ½ tbsp Tomato Paste 1 whole Tomatoes 1 whole Portobello Mushrooms 1 tbsp Garlic 2 tsp Dried Oregano 1 tsp Dried Thyme ½ tsp Tarragon ½ tsp Marjoram 3 oz Veggie Meat Substitute 2 cups Spinach ¼ tsp Salt 1 tsp Lemon Juice
Instructions 1 Cut the zucchini into long spaghetti-like noodles using a spiralizer fitted with the large shredding blade. Set aside. 2 Combine 1/4 cup broth, the onion and the tomato paste in a large saucepan over medium heat. Cook, stirring, until the onion turns translucent and starts to soften, about 3 minutes. 3 Add the tomatoes, mushrooms, garlic, oregano, thyme, tarragon, marjoram and 1/4 tsp salt. Cook until the mushrooms darken slightly and begin to release their juices and the garlic smells fragrant, about 3 minutes. 4 Stir in the veggie meat substitute, spinach and another 1/4 cup broth. If the pan looks dry, add the remaining 1/4 cup broth. Cook and stir until the spinach is fully wilted, the mushrooms are soft, the crumbles are heated through and the sauce has thickened enough to coat a spoon without looking watery, about 10 minutes. 5 Stir the zucchini noodles into the sauce and cook, tossing, until they are heated through and just bendable but still slightly firm to the bite, 3 to 5 minutes; avoid overcooking or they turn limp and watery. 6 Remove from the heat, stir in the lemon juice, taste and add more salt if needed. Serve right away. Estimated nutrition (per serving) Calories 305 kcal
Protein 27g
Carbs 43g
Fat 6g
Fiber 13g
Sodium 1425mg
Sugar 18g
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