This is a great recipe and vegan! I adapted this from a Rachael Ray recipe I had never tried, but since I really like a lot of her flavor profiles, I knew I’d enjoy it!
What I love about this recipe is how quickly it comes together! Using zoodles instead of pasta is not only much healthier, but it’s faster too! No waiting for your water to boil, making sure the pasta doesn’t stick and then draining. It’s pretty much a one-pan meal!
I will spiralize whenever I can. I use this one and I prefer it over the others (which yes I have tried a few) because it’s gravity-driven instead of horizontal. It’s just easier to use and it’s dishwasher-safe. When you check out the link, there is a free e-coobook halfway down the page!
3 medium zucchini, spiralized into linguine-size zoodles
1 large carrot, grated
1 tablespoon grapeseed oil
1/4 cup tamari or coconut aminos
2 tablespoons tahini
1 tablespoon roasted sesame oil
1/8 teaspoon red pepper flakes
2 garlic cloves, pressed or grated
1/2 teaspoon grated fresh ginger
3 green onions, thinly sliced
1/2 tablespoon sesame seeds
- In a small bowl or measuring cup, whisk the tamari, tahini, sesame oil, red pepper flakes, garlic and ginger until smooth. Set aside to let the flavors blend.
- In a large skillet, heat the grapeseed oil over medium heat for 1 minute. Add the zoodles and grated carrot and sauté 2 minutes.
- Add the sauce and toss to mix. Heat through 3 minutes or until bubbly.
- Pour into a serving dish and garnish with the green onions and sesame seeds.
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