This gluten-free dish is delicious and easy. It's basically a hot salad that performs and tastes like real pasta — and, it only takes about 12 minutes if you prep veggies in advance (ie. cut them up in the morning and store covered in fridge).
Serves 2-4. (Use organic and fresh ingredients whenever possible.)
- 1 Tbsp. coconut oil or olive oil
- 1/2+ onion; sliced into thin rings
- 1 c. sliced crimini mushrooms*
- 1-2 carrots; washed and shaved into long ribbons using vegetable peeler
- 2 zucchinis; washed and shaved into long ribbons using vegetable peeler (discard seeds and core; or save in fridge and add to soups or stews)
- 2-6 cloves garlic; minced (optional)
- 1 tsp. black pepper
- 1 jar (~25 oz.) favorite tomato-based sauce (ie. Trader Joe's Organic Tomato Basil Marinara)
On stove top skillet at medium/low heat, in 1 Tbsp. oil sauté onions until translucent and sweet; add mushrooms and sauté a few minutes more. Add carrot and zucchini ribbons to skillet and cook for 5-10 minutes or until tender; do not overcook (separate using fork as necessary); add garlic and black pepper. Place vegetable mixture in bowls and cover. Warm pasta/marinara sauce; spoon sauce over vegetables. For larger meal, eschew the crimini mushrooms in the main dish and serve sides of portobello mushrooms sauted in olive oil and soy sauce.
*Health tip: Place mushrooms in the sun for an hour before using to significantly increase vitamin D content.
Ayurveda Note: Warm and lightly cooked foods help pacify Vata.
