I'm back!! Sorry that I have been MIA for the past two weeks, but I was busy traveling in India and Thailand! The trip was amazing, and you best believe that I definitely got some culinary inspiration during my travels!
Now that I'm back, I've been loading up on fresh vegetables, since I wasn't able to eat much on my trip. I have never been so excited to eat a salad! Of course, not even two days into being back, I had to make some spiralized noodles. I no doubt got my share of noodles in Thailand, but they were most definitely not zucchini (though they did taste AMAZING). I have some big projects in the works regarding spiralized foods (hehe), so I didn't waste any time getting back into the groove of this type of cooking.
These noodles use Greek yogurt to make the sauce creamy, but you can omit this ingredient if you want to opt for a dairy-free option. I like to include it to help aid digestion as well as add an extra boost of protein.
- 2 medium zucchinis
- 4 white button mushrooms
- 1/4 medium-sized white onion
- 1/2 cup marinara/tomato sauce
- 1 spoonful Greek yogurt
- 1/4 cup white beans
- 1/2 cup arugula
- Olive oil
1. Chop your mushrooms and onions. Heat 1/2 tablespoon of olive oil in a medium pan, and saute onions and mushrooms until browned.
2. Spiralize your zucchini and pat dry with a paper towel (this will help keep your noodles from getting watery when mixed with sauce). In a separate pan, heat another 1/2 tablespoon of olive oil. Cook noodles until they are soft, for about 2-3 minutes.
3. In your mushroom and onion pan, add white beans, tomato sauce and Greek yogurt. Heat until bubbling. Then add to your zoodle mix, and toss until evenly coated. Top with arugula, olive oil, and salt and pepper if desired.