Cajun Zucchini Noodle Pasta (Vegan, Paleo)
User Reviews
5
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Prep Time
10 mins
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Cook Time
29 mins
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Total Time
39 mins
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Servings
2
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Calories
187 kcal
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Course
Main Course
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Cuisine
American
Cajun Zucchini Noodle Pasta (Vegan, Paleo)
Description
This Cajun Zucchini Noodle Pasta starts with fresh zucchini transformed into thin noodles using a spiral slicer or julienne peeler. Salted and rested to remove moisture, the noodles avoid becoming soggy during cooking. The sauce is a sauté of coconut oil, red onion, red and green bell peppers, mushrooms, and chopped tomatoes, cooked until softened but still retaining fresh texture. The key seasoning is Cajun spice, which lends a spicy, smoky flavor that permeates the vegetables and noodles.
The combination leads to a lightly cooked vegetable pasta that balances soft, tender sautéed peppers and mushrooms with the slight bite of zucchini noodles. The coconut oil adds a mild richness that complements the vegetables and spice. The dish is vegan and paleo friendly, making it suitable for a variety of diets.
This pasta is best served as a main or side dish where a fresh, spicy vegetable component is desired. The heat level can be adjusted by modifying the amount of Cajun seasoning. It works well on its own or as a base for added protein if desired.
Ingredients
- 2 zucchini peeled (about 1 lb
- 1 tablespoon coconut oil
- 1/2 red onion , thinly sliced
- 1 red bell pepper , thinly sliced
- 1 green bell pepper , thinly sliced
- 8 oz mushroom sliced
- 2 tomato chopped
- 2 teaspoons Cajun seasoning (<- link to recipe)
- salt to taste
- black pepper to taste
Instructions
- Create zucchini "noodles" using a spiral slicer or a julienne peeler. Place the noodles in a large mesh strainer, and sprinkle generously with salt. Toss the noodles well, and then allow them to sit in the strainer over a bowl to catch the moisture they release. Set aside for 30 minutes.
- Melt the coconut oil in a deep skillet or dutch oven over medium heat and saute the sliced onion and peppers until slightly tender, about 8 minutes. Add the mushrooms and tomatoes, and saute for another 5 minutes.
- *If you want to add any additional protein, I'd add it with the mushrooms and tomatoes to cook thoroughly.
- Once the zucchini noodles have sufficiently sweated, rinse them well with water and pat dry with a towel. Add the noodles to the sauteed veggies, along with the Cajun seasoning, and stir well. (If you don't care for spicy food, I'd recommend starting with half the amount of seasoning called for-- this dish is very spicy as written!) The noodles should be soft after just 2 to 3 minutes of cooking. Season with salt and pepper to taste (I added an additional 1/2 teaspoon of salt) then serve warm.
- While this recipe contains quite a few veggies, they are all pretty low-calorie so this recipe only serves 2 adults in our home. Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Sodium | 34mg | 1% |
| Potassium | 1479mg | 31% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 4485IU | 90% |
| Vitamin C | 180.2mg | 200% |
| Calcium | 56mg | 6% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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