Whole Wheat Linguine with Zucchini in Creamy Vegan Tomato Sauce

Well, enough decision-making for one week! Time for something that involves very little thinking- and is one of my favorite go-to-don’t-think meals:

Whole Wheat Linguine with Zucchini in Creamy Vegan Tomato Sauce

I don’t even need to give you the recipe anymore- it’s pretty much all in the title.

But I’m going to anyways.

Cook linguine according to package directions. While pasta’s cooking, put tomato paste and diced tomatoes in a small sauce pan over medium heat. Let simmer while you cook the zucchini.

Slice zucchini length wise into long skinny strips; like thick spaghetti!

{You can use zucchini as a pasta replacement if you like; I love it like that as a side dish, but it doesn’t fill me up enough as an entrée.}

It looks like a lot, but it’ll cook down.

Season zucchini with salt and pepper and sauté until lightly browned, about 5-7 minutes.

Stir coconut creamer and Italian seasoning into tomato mixture.

Plate warm pasta; top with zucchini strands and tomato sauce.

Top with sliced almonds for a little crunch.

Garlic Bread

Whole grain bread

Nondairy butter {I used Earth Balance}

1 garlic clove; diced

Spread butter on bread; top with diced garlic. Toast for 4-5 minutes. {Told you no thinking was involved.}

Less than 15 minutes later, you have the perfect no-decisions-required meal.

Do you like simple meals or prefer fancier, more involved meals?