• Home
  • Recipes
  • Zucchini noodles with marinated mushrooms and miso tomato sauce

Zucchini noodles with marinated mushrooms and miso tomato sauce

Ingredients

  • FOR THE MARINATED MUSHROOMS

  • FOR THE WALNUT “PARM”

  • FOR THE TOMATO MISO SAUCE

Directions

Zucchini noodles are such a summer favorite. They’re fresh and super easy to make and they’ll make you feel lighter than grain based pasta. Also, you won’t need to cook them at all, which means way less stress and no need to worry if the pasta cooks to much. We usually love them simply seasoned with some pesto or just plain olive oil, a pinch of salt and some fresh cherry tomatoes, but we wanted to convince a couple of friends that still though zucchini noodles couldn’t be compared to pasta. So we tossed zucchini noodles into a rich, salty and slightly sweet tomato sauce and added some more complex flavors thanks to marinated mushrooms and vegan walnut parmesan. Guess who asked for the third serving?

Share

Steps

1

Slice finely cremini mushrooms.

2

Mix together tamari, olive oil and maple syrup and season mushrooms with the mixture. Mix well until seasoned.

3

Dehydrate the mushrooms at 42°C for about 4 hours, then allow to rest in the fridge while you assemble the plate.

4

Soak sun-dried tomatoes in hot water for 15 minutes.

5

Drain, rinse and dry well the sun-dried tomatoes and place them into the jug of the hand blender.

6

Cut in half fresh tomatoes and remove seeds.

7

Blend together fresh tomatoes, sun-dried tomatoes, miso, dates, basil and olive oil until you get a sauce.

8

Spiralize zucchini into noodles.

9

Pulse walnuts with nutritional yeast, garlic, salt and olive oil until you get a coarsely ground mixture.

10

Season zucchini noodles with tomato sauce and top with a few tablespoons walnut parmesan, marinated mushrooms and some extra fresh basil. Serve immediately.

Enjoy

Zucchini noodles with marinated mushrooms and miso tomato sauce

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
FOR THE MARINATED MUSHROOMS
200g mushrooms
3 tbsp extra virgin olive oil
2 tbsp tamari
1 tsp maple syrup optional
FOR THE WALNUT “PARM”
100g walnuts
nutritional 2 tbsp yeast
1 tsp olive oil
1/2 tsp garlic powder
1/2 unrefined salt
FOR THE TOMATO MISO SAUCE
18 sundried tomatoes
2 large roma tomatoes
3 medjool dates pitted
2 tbsp fresh basil
2 tbsp extra virgin olive oil
2 tsp brown rice miso

Nutritional information

290
Calories
19g
Carbs
22g
Fat
7.5g
Protein

Naturalmente Buono

Naturalmente Buono

We’re Marta and Mimma, daughter and mother, and we share the love for cooking (always better when together!) and wholesome, pure and vibrant food.

Back to top