Friday, July 13, 2012

Zucchini Pasta w/ Spinach Cheese Sauce (Vegan)

As you may have read in our last post, Jenn and I have totally revamped our diet. After figuring out we don't do so well on sugar, we've been making a conscious effort to cut way back on it as well as reintroducing some animal products. So far so good! And we just wanted to honestly thank all of our readers, um you guys are seriously awesome and so supportive. We so appreciated all of your warm and fuzzy comments on our last post, gee whiz...thanks. ;)

Even though we're including animal products now in our diet. We still love our vegan meals and enjoy them on a frequent basis.

Amongst my favourite vegan meals are vegetable pastas. Pasta is the one thing that I am always in the mood for. It's always the perfect blank canvas for whatever creative, crazy concoctive sauce thing you can think up. And it's just so darn fun to eat.

This pasta dish I made is literally all vegetables, using thin spaghetti type noodles made with a julienne peeler out of zucchini. The peeler was only 7$ at a kitchenware store by the way, compared to 30$ for a spiralizer, ka-ching! And it's super quick to use and clean up too.

I was being a perfectionist like I tend to be and and peeled the zucchini first with a regular vegetable peeler before julienning so the noodles would be like white pasta noodles. Feel free to leave the skin on though because it's super healthy and stuff. :)

Noodles made from yellow and green zucchini
Why hello julienno

Save the middle parts to dip in hummus!

I've made this spinach cheese sauce numerous times in the past, it came from trying to make pesto in a magic bullet while accidentally using the cross blade; so it pureed it into a creamy sauce instead of a pesto. Don't let the green deceive you, it's all cheese. ;)

creepin' out in the sun

Spinach "Cheese" Pasta Sauce:

3 tbsp olive oil
Juice from half a lemon
1/2 cup spinach leaves, packed
3 tbsp chopped almonds
2 tbsp nutritional yeast flakes
1 clove garlic
2 tsp italian herb blend
Salt and pepper, to taste

Combine all ingredients in magic bullet, using a cross blade, or food processor (you may get a regular pesto consistency if you use a food processor). Blend until smooth and creamy.

"the rest" of the Pasta dish:

3 zucchinis peeled and "julienned"
Broccoli florets, handful
1/2 red pepper, sliced
1/4 red onion, sliced
Coconut oil, to cook with

Sautee the onions, red peppers and broccoli until tender. Add zucchini noodles. Cook until noodles have shrunken down in size slightly (make sure pan isn't too wet form cooking vegetables, wait until all water has evaporated, and add more oil if necessary). Add in sauce and cook for 1 minute or until cooked through. Top with nutritional yeast flakes and sesame seeds.

Makes 2 servings

A sprinkling of sesames and nutritionals for good measure ;)


  1. yay for yummy veggie eats. i have yet to try nutritional yeast - is it okay to eat for people who suffer from yeast (candida)? i am healed of my candida finally! but still am eating a sugar free, low carb diet for the most part. do you find that your diet has become "high fat, high protein, low carb"? i've been eating way more fat than i would like, but its the only way i've been finding the energy to get thru the day (since i don't eat too many carbs) and it helps me to digest all that protein. let me know!

    1. hey junia! Nutritional yeast is okay for people with candida because it is an inactive yeast. Good for you for resolving your candida issues, that's so great!

      We also eat a low carb, high protein, I wouldn't say high fat, but we're definitely not afraid of fat lol We eat things like avocado, salmon, sardines (fishy, but good - and cheap!), full fat yogurt, and nuts/seeds for our fats. We tend to get lots of energy from low glycemic fruits (berries!, green apples, apricots, plums, kiwis, grapefruit, cherries, figs, (who knew right?) and pears. I find I can eat a lot of these fruits and not get brain fog or digestive problems, it also helps if I eat them with yogurt or in a smoothie with protein powder. Pretty much we've cut out sweet fruits like bananas, mango, pineapple and dried fruits as well as grains and legumes, except for sometimes whole quinoa, buckwheat and oats.

      It seems as though we have very similar diets, and how perfect! we can swap recipes via our blogs lol. ! :) We'd love to know any tips you have on how you got a handle on your candida.

  2. Yummm! That looks so good!

  3. Looks great! :)

    Glad to see it is vegan! :P

  4. Hey guys! I was just wondering about the there a particular name for it? What brand is the one you bought? I'd love to try spiralizing some veggies, but you're right about the cost!

    1. it's a swissmar julienne peeler, I bought it at a restaurant kitchenware store, but I believe they sell it online too. :) We've been having so much fun spiralizin!

  5. Nice peeler! I personally like spaghetti squash as a pasta sub, but this looks good as well. I like the "cheese" sauce... looks similar to something I've made before but with a lot fewer nuts.

  6. nice posting. thanks for sharing

  7. Looks delicious! Wanna try this one! Thanks for sharing. ;)

  8. where have you guys been? we miss your recipes!

  9. A delightful & very appetizing well-flavoured dish!

  10. The photos are funny and arise some imaginations! =) But I like the results!
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  11. Lucy
    Never work before breakfast; if you have to work before breakfast, eat your breakfast first.

  12. Looks delicious! Is the yeast necessary? Is there a substitute?

    1. The yeast gives the dish a cheesy flavour, sub ground cashews or almonds and salt!

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