Tomato Olive Sauce with Zucchini Noodles
- Gluten Free Recipes
- Healthy Snacks
- Holidays & Parties
- Low Carb
- Low Fat
- Main Courses
- Non Dairy
- Passover
- Quick & Easy
- Sauce, Dressing & Marinades
- Special Dietary Needs
- Vegan
- Vegetable
- Vegetarian
Ingredients:
1 onion diced
2 cloves garlic diced
15 oz. crushed tomatoes
6 oz pitted black olives
2 T flour
2 T earth balance
1 cup almond milk
2 large zucchinis, peeled into noodles (I use this product, the Veggetti Spiral Vegetable Cutter
Directions:
Saute onions and garlic until tender. Add crushed tomatoes and black olives and season with salt, pepper, garlic and paprika and combine well. Simmer over a low flame for about 10 minutes. While the sauce simmers, in different pot melt earth balance then add flour and whisk together until a thick paste forms. Slowly add almond milk and combine together. Whisk until it thickens then add it to the tomato sauce mixture. Stir together. You can add the zucchini noodles to the sauce or serve the sauce on top of the noodles.
~ Recipe submitted by Nina Safar
2 thoughts on “Tomato Olive Sauce with Zucchini Noodles”
Hi,
Does the zucchini need to be cooked at all?
You can serve the noodles raw (uncooked) with sauce on top or add them to the pan with the sauce (once sauce is cooked) and let the zucchini noodles heat up.