Dig into this delicious plate of zucchini noodles topped with a meatless mushroom marinara!
The base of this flavorful marinara is made with eggplant and mushrooms. The veggies get finely minced to mimic the rich texture of ground beef. I used shiitake mushrooms as its meaty texture and umami taste works really well in savory dishes, but you can also use portobello or white button mushrooms instead.
To take this sauce up a notch, we’ll be adding some homemade cashew Parmesan. This “cheese” is super easy to make, and you only need four ingredients, five minutes and a food processor to put it together.
Love pasta? Grab your spiralizer and crank out these amazing veggie noodle recipes!
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This meat sauce is served over fresh zucchini noodles for an added boost of vitamin C. Italian basil makes for the best garnish, but other herbs like parsley or chopped scallions will work too.
The next time a pasta craving strikes, start dicing up your veggies for this marinara! It’s really easy to put together, and the sauce will taste even better the next day (since all the flavors will melt together). Bon appétit!
Zucchini Noodles with Meatless Mushroom Sauce
Zucchini Noodles with Meatless Mushroom Sauce
Consuelo MorcilloTools
- Food processor
- Spiralizer
- Saucepan
Ingredients
- 1/4 cup raw cashews
- 1 T nutritional yeast
- ¼ t garlic powder
- 1-2 t himalayan salt
- 1 T coconut oil
- ½ onion, chopped
- 2 garlic cloves, minced
- 2 cups shiitake mushrooms, finely chopped
- 1 small eggplant, finely chopped
- 1 ¼ cup organic tomato paste
- 1 T ground oregano
- 1 medium zucchini, spiralized
- A handful of fresh Italian basil
Instructions
- For the Parmesan “cheese”: Add cashews to your food processor and pulse until reduced to small crumbs. Add in nutritional yeast, garlic powder and salt; pulse again until combined. Set aside.
- For the Meatless Sauce: Heat the coconut oil in a saucepan over medium heat. Add the onion and garlic, and sautée for 2-3 minutes, stirring often so they don’t burn.
- Add the mushrooms and eggplant, and sautée for 10 minutes, continuing to stir.
- Add the tomato paste, oregano, “cheese” and salt to taste.
- Reduce the heat to medium-low and sautée for 10-12 minutes, until the sauce has thickened.
- Plate the zucchini noodles and top with the sauce. Garnish with fresh basil and enjoy!
Looking for Paleo ingredients? Here’s what we recommend:
Cold pressed coconut oil (Viva Naturals)
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