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Zucchini Pappardelle with Tomato & Vegetable Sauce (Vegan, Gluten, Grain Free & Low Carb)

A fresh and light "pasta" recipe with a tomato sauce with lots of flavor
Course Light Lunch, Main Course, Pasta
Cuisine Italian
Keyword Dairy-Free, Fresh, Gluten-Free, Healthy, Light, Oil Free, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2

Ingredients

  • 1 Green zucchini thinly sliced
  • 1 Yellow zucchini thinly sliced
  • 1 tbsp Tomato paste
  • 1 can Canned tomatoes
  • 1 Garlic clove minced
  • 1 Yellow onion chopped
  • 1-2 tsp Dry oregano
  • 1-2 tsp Dry basil
  • 1 tsp Cumin
  • 10-15 Cherry tomatoes of good quality divided in two
  • 3 Mushrooms quartered
  • 1/2 Yellow bell pepper diced
  • 1/2 small Eggplant diced
  • 5-6 Fresh basil leaves
  • Fresh parsley, to taste (optional)
  • Arugula, to top
  • Salt, to taste
  • Pepper, to taste

Instructions

  • Preheat a nonstick pan over medium heat.
  • Fry the garlic and onion for 1-2 minutes.
  • Add the tomato paste and fry for another 1-2 minutes.
  • Add eggplant, bell pepper and mushrooms to the pan and fry until the vegetables starts to get golden.
  • Now add the fresh tomatoes and fry for another 1-2 minutes.
  • Pour the canned tomatoes into the pan and add the dry oregano and basil.
  • Let it simmer for 5-6 minutes.
  • Meanwhile slice the zucchini using a mandolin, and then cut the slices in two lengthwise.
  • Taste the sauce and season with salt and pepper, and additional herbs and spices if needed.
  • Put the zucchini pappardelle on two plates.
  • Add the tomato sauce and top with fresh basil, parsley and arugula.