Zucchini Spaghetti w/ Mushroom Red Sauce

This Vegetarian Zucchini Spaghetti with Red Sauce & Mushrooms is everything I love about pasta night, just lighter and loaded with veggies! I've been making this recipe for YEARS and it's still one of my go-to healthy summer dinners. Made with spiralized zucchini, garlicky sautéed mushrooms, and a creamy tomato sauce blended with white beans for plant-based protein, this easy meal comes together in about 45 minutes. Every bite is so full of delicious flavor!

Course Lunch, Dinner, Appetizer

Cuisine American, Italian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 291kcal

Author Christine McMichael

Equipment

Ingredients

4 medium zucchini

For the Mushrooms

3 Tablespoons avocado oil
1 medium onion finely diced
24 ounces baby bella mushrooms chopped into small pieces
1/4 teaspoon fine sea salt
6 garlic cloves minced

For the Red Sauce

1 28-ounce can crushed tomatoes
1 15-ounce can cannellini beans, drained and rinsed or white beans of choice
2 teaspoons Italian seasoning
3/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper

Garnishes

1/4 cup roughly chopped fresh basil
grated vegetarian parmesan to taste
pine nuts to taste

Instructions

In a large skillet with high sides over medium heat, add the oil and onion. Saute for 5 minutes.
Add the mushrooms and saute on medium-high for 15-20 minutes until the moisture has evaporated, mixing often.
While the mushrooms are cooking, spiralize the zucchini and set aside.
To the cooked mushrooms, add the garlic and salt and cook for 2 more minutes. Turn off the heat.
Place the beans and HALF of the crushed tomatoes into a blender and blend until smooth.
Pour the blended tomato-bean mixture into a medium saucepan. Add the remaining crushed tomatoes, 1/2 cup water, Italian seasoning, salt and pepper.
Mix and simmer for 5 minutes. Turn off the heat.
Serve zucchini noodles with a large ladle of the tomato sauce, cooked mushrooms, fresh basil and parmesan.

Video

Notes

Nutrition information does not include garnishes.
Use the mushroom stems! They will add a great meaty texture and are perfect for cooking down into this recipe.
Spiralize the zucchini while the mushrooms cook to save on time, since both steps take a decent amount of time.
If you prefer cooked zucchini, easily add some avocado oil to a skillet and saute the zucchini on medium-high heat for about 5-8 minutes. The zucchini will shrink, so you may want to spiralize more.
Zucchini noodles can get very long! Feel free to cut them in half to make them much easier to eat.

Nutrition