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Quick Kitchen Tips
- Use high-quality, ripe tomatoes or canned tomatoes for the best sauce flavor.
- Cook the pasta just until al dente to keep it from becoming mushy when mixed with the sauce.
- Add fresh herbs like basil or oregano at the end of cooking to preserve their aroma and taste.
Ingredients 0/13
Why You'll Love Making This
Step 1
Spiraliz the zucchini into noodles using the large blade on your spiralizer, then set them aside for now. In a large saucepan over medium heat, combine 1/4 cup of broth, the chopped onion, and tomato paste. Let it cook until the onion softens a bit, about 3 minutes. Next, add the diced tomato, mushrooms, garlic, and all the herbs—oregano, thyme, tarragon, and marjoram—and cook everything together until the mushrooms start to soften, which should take another 3 minutes.
Step 2
Now stir in the veggie meat, spinach, and the remaining 1/4 cup of broth. If it looks dry, feel free to add another 1/4 cup of broth. Keep cooking and stirring until the veggies are tender and the sauce thickens up a bit—this usually takes around 10 minutes. Finally, toss the zucchini noodles into the sauce and cook them for 3 to 5 minutes, or until they reach the texture you like.
