5-ingredient walnut pesto over zucchini noodles (vegan, gluten free, paleo)

pesto

I am newer to the whole veggie noodle trend, mostly because I didn’t want to invest in a spiralizer unless I knew I would get frequent use out of it. For awhile, I made due by putting my dusty cheese grater to use to make zucchini noodle strips. And then I found this:

Only $5 at Whole Foods and I was sold. I was a little skeptical at first if it would really work, but it does! And not only does it turn out lovely long zucchini noodles, I get a few bonus rotini shapes too. The only downside is it’s hard to spiralize the entire veggie because you run the risk of nicking your fingers in to the bargain. A brief search on Amazon, however, located this one* that solves that problem and is still small enough to be tucked into a drawer.

While my traditional pasta sauce works well with these noodles, I think they were meant for this pesto recipe. You can serve it over slightly warmed noodles, or since the weather is heating up, eat it cold. This pesto is a snap to put together and it can even be frozen.

Five-ingredient walnut pestoIMG_4176
1.5 cups of basil
1/2 cups of walnuts
2 garlic cloves
1/8 tsp salt
dashes of freshly ground pepper
3/4 tsp nutritional yeast (optional)

Place all ingredients in a food processor or blender and mix on high until everything is thoroughly combined. Spoon onto noodles of choice (I recommend zucchini!) and stir until noodles are coated. Personally, for my own bowl, I like to mix in the pasta by hand. Store any extras in an air-tight jar in the freezer.

*makes enough for two adult servings

*contains an affiliate link

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marinara sauce for pasta or pizza, oil & sugar free

100_0929For the longest time I could not bring myself to eat pasta with sauce on it.  Chalk it up to getting the flu after eating spaghetti for dinner. Instead, I requested my spaghetti be served with Italian Salad Dressing.

Years went by until I worked up the nerve to start eating pasta with a little bit of sauce, but it wasn’t until I went to Venice, Italy as a senior in high school that I finally understood why people love pasta.

I started making my own sauce a few years ago when I switched to eating vegan and also cutting back on oils (most store bought sauces contain oil and many also contain sugar). The inspiration for this recipe comes from the Prevent and Reverse Heart Disease book which also inspired my change in diet.

Since we are a family of six and this sauce freezes well, I make a large quantity. That way, I only need to prepare this about once a month. It makes enough to fill about five large mason jars plus a few smaller jars for pizza sauce.

When I don’t have tomatoes on hand from my garden, my favorite brand of canned tomatoes are Muir Glen’s organic diced or whole tomatoes because 1. they’re organic and 2. Muir Glen took the BPA out of their can lining. Thankfully, I can buy these in bulk at BJs to save money.

marinara sauce collage

CLICK HERE TO PRINT A PDF of the marinara sauce recipe

oil & sugar free marinara sauce for pasta or pizza

Prep Time: 10-20 minutes

Cook Time: at least 30 minutes

Ingredients

  • 2 medium-small onions, diced
  • 15-20 medium-large garlic cloves, minced
  • 5 28-oz. canned tomatoes
  • ½ c. fresh basil
  • 3 tsp. dried oregano
  • 2 tsp. salt
  • Dashes freshly ground black pepper
  • 1-2 6-oz cans tomato paste (optional)

Instructions

In a large stock pot, sauté onions and garlic with a little water to prevent the vegetables from sticking.

Meanwhile, in a blender or food processor, blend tomatoes in batches to desired sauce consistency.

Add blended tomatoes to stock pot along with other ingredients except the tomato paste.

Simmer at least 30 minutes or longer to let flavors develop.

For pizza sauce, set aside several cups of the pasta sauce and stir in tomato paste until thoroughly combined. Doing so in a medium saucepan over medium-low heat helps with this process.

Recipe Notes

I use Muir Glen’s organic whole or diced tomatoes and blend them to a fairly smooth consistency.

Garlic is the key to a tasty sauce, but if you’re not a big fan of garlic, start with a slightly smaller quantity.

This recipe makes a lot and it freezes well. One batch usually yields enough sauce for 3-4 pasta meals plus 3-4 pizzas.

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