I don’t know why, but I hardly ever eat asparagus. It’s weird because I love them, they’re so nutritious and really easy to cook. As they are in season, I decided to make a recipe with this super green veggie.
Since I tried zucchini noodles (also known as zoodles) I eat them at least once or twice a month because they’re healthier than the processed and refined pasta I used to eat and it’s hard to find good quality whole pasta here in Spain, besides, it’s usually really expensive.
I’ve never cooked zoodles before, I’ve always made raw dishes or salads like this delicious zucchini noodles with avocado sauce. I know raw zucchini is more nutritious, but I’m in love with my new recipe, it tastes amazing!
- Feel free to use your favorite ingredients. You can use other veggies, spices, herbs, nuts or even another oil (I’m Spanish and I usually use extra virgin olive oil because is quite affordable here in Spain).
- Garlic powder is easier to digest than regular garlic.
- You can use nutritional yeast instead of the homemade Parmesan cheese. Add some garlic powder on top for a more intense flavor.
- If you prefer to make this recipe oil-free, use vegetable broth, tamari or soy sauce, balsamic vinegar or water to sauté the veggies.
- To make the zoodles I use a tool called Spiralizer, it transforms fruits and vegetables in just a few simple steps into spaghettis, spirals or slices. The noodles are ready in less than 5 minutes and the Spiralizer is really easy to clean, it’s totally worth it! You can also make them using a peeler and a knife.
- Extra virgin olive oil to taste
- 4 cloves of garlic
- 1/4 cup raw pine nuts (40 g)
- 7 green asparagus
- 20 rehydrated sun dried tomatoes*
- 2 zucchinis
- Homemade vegan Parmesan cheese to taste (optional)
- Heat some oil to taste in a frying pan and sauté the garlic (sliced), the pine nuts, the green asparagus (I cut them in 3 pieces) and the sun dried tomatoes (sliced). Set aside.
- Add more oil and sauté the zucchini noodles (or zoodles) for about 5 minutes or until they’re cooked.
- Serve the zoodles with the veggies and add some vegan Parmesan cheese on top (optional).
* I rehydrated the sun dried tomatoes in a bowl with warm or hot water for at least 20 minutes or until they’re soft. I keep them in an airtight container for a few days. If you’re really busy, use store bought sun dried tomatoes in olive oil and drain the oil to make this recipe. We also show you how to rehydrate sun dried tomatoes in olive oil and herbs in our FREE eCoobook!
- Serving Size: 1/2 of the recipe
- Calories: 278
- Sugar: 12.6g
- Sodium: 441mg
- Fat: 19.7g
- Saturated Fat: 2g
- Carbohydrates: 24.1g
- Fiber: 6.6g
- Protein: 9.1g
Did you make this recipe?
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