This zucchini noodles with roasted cherry tomato sauce and vegan "Parmesan cheese." Is super easy to prepare, fast and super nutritious and it is a no-carb keto vegan pasta.
- 4 medium / large zucchinis
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves
- 1 lb. cherry tomatoes
- 1/2 teaspoon sea salt
- Freshly ground black pepper
For "Parmesan cheese."
- 1/2 cup walnuts
- 1 lemon, the zest
- 1/4 teaspoon salt
- 1-2 teaspoons nutritional yeast
In a large skillet put the olive oil and the cherry tomatoes on low/medium heat to roast.
Meanwhile, start making the zucchini noodles.
When the tomatoes start to brown, add the salt. When they begin to release juices, add the garlic and stir carefully.
Leave until the garlic is soft, taste for seasoning and finish with freshly ground black pepper. Add the zucchini noodles to the pan with the tomatoes. Leave in the pan for about 5 minutes. Serve immediately.
Toast the walnuts for two to three minutes, be careful not to burn them. Remove them from the pan and let them cool. Transfer to a bowl of a food processor with the salt, the brewer's yeast, and the lemon zest. Pulse several times until the nuts are thoroughly grounded, and everything is well integrated.
Sprinkle on top of the pasta and finish with torn fresh basil leaves.
Calories: 183kcal | Carbohydrates: 8g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 449mg | Potassium: 322mg | Fiber: 2g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 28mg | Calcium: 30mg | Iron: 1mg