Whole Wheat Linguine with Zucchini in Creamy Vegan Tomato Sauce

by Heather

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.

vegan creamy tomato sauce

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.

homemade cream tomato sauce

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

zucchini strips

{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. See also: spiralizing veggie noodles}

sliced zucchini strands

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

zucchini spaghetti

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

sauteed zucchini

Stir coconut creamer and Italian seasoning into tomato mixture.

 

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

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Top with sliced almonds for a little crunch.

whole grain linquine and garlic bread dinner

Garlic Bread

Whole grain bread

Nondairy butter {I used Earth Balance}

1 garlic clove; diced

whole wheat garlic bread

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

vegan garlic bread recipe

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

easy whole grain pasta dinner

Whole Wheat Linguine with Zucchini in Creamy Vegan Tomato Sauce

by with a Side of Sneakers

6071187

Ingredients

  • 1/2 box whole wheat linguine noodles (or other pasta)
  • 3 oz tomato paste (~ 1/2 small can)
  • 15 oz (1 can) diced tomatoes
  • 3 Tbsp So Delicious coconut creamer (or other nondairy cream)
  • 1/2 tsp Italian seasoning
  • 2 zucchini
  • salt & pepper
  • Optional: sliced almonds

Instructions

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!

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.

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