This is a wonderful recipe that my youngest daughter put together. It is really delicious! Several months ago she purchased a spiralizer. It is a wonderful kitchen tool if you want to make vegetables into noodles. The noodles in this picture are zucchini. Here is the recipe.
1 jar of organic tomato paste,
4-5 fresh tomatoes, small and diced
dried tomatoes, reconstitute them (one jar)
4 cloves garlic, minced
red peppers flakes, according to your preference
salt and pepper to taste
small container of your favorite mushrooms
one medium onion diced
Put mushrooms in about 1 1/2 cups of water and cook until soft tender, rich and brown. The water will cook down and you will need to add more water. The second addition of water becomes very rich and starts to thicken and the mushrooms really develop a wonderful flavor. When Katie made this the first time she sautéed the onion in a separate pan and then added the onion to the mushrooms along with the garlic. Let all of this cook together for a couple of minutes and then add the tomato paste, diced tomatoes and reconstituted tomatoes. Combine well and let simmer. Taste the sauce for salt and pepper. You could also add a little Italian seasoning if you like. While the sauce is simmering drop your zucchini into boiling water for about 2 minutes and remove it into ice water to stop cooking and drain.
Plate your zucchini and top with tomato and mushroom sauce. If you like add Parmesan cheese or nutritional yeast.
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