Low fat vegan dishes.
"The fat you eat is the fat you wear". - John McDougall, MD
Tuesday, February 24, 2009
Zucchini Pasta Sauce
I found this simple idea on the Internet and of course I had to modify it, mainly because the original recipe called for 1 to 2 Tbsp of oil. Way too much fat.
This is how I made it for my lunch today - for one person. You can double or triple it for more people. The quantities given below would also serve two as a side dish.
1 medium zucchini, shredded 3 cloves garlic, grated 1/2 tsp chili powder 1 Tbsp soy sauce 1 cup of dried pasta of your choice (I always use brown rice pasta) salt and pepper to taste 1 Tbsp nutritional yeast, optional
Steam fry the soy sauce, garlic and chili powder for 3 or 4 minutes. Add a splash of water, if necessary, to keep the ingredients from sticking in the pan.
At the same time, boil some water for the pasta. When the water is boiling, add the pasta and let it cook for 10 minutes (that is if you use rice pasta). Other pastas make take less or more time.
Once you start cooking the pasta, add the shredded zucchini to the first pot and cook over medium heat for 10 minutes. The zucchini sauce and the pasta should be finished cooking about the same time.
Drain pasta and mix the zucchini sauce and the pasta. Add salt and pepper to taste along with 1 Tbsp of nutritional yeast, if using. And if you want to be really wicked like me, add a grated raw garlic clove and mix well.