At 9am I was the only one awake in my house, so I decided to drive to Whole Foods. It's not around the corner, but I was craving their soy nuggets and wanted some hot coffee. I figured I could grab both of those things and get my grocery shopping out of the way all at the same time.
One of the first items I saw when I walked into the market were veggie noodles - a colorful mix of yellow, green and butternut squash that had been peeled to resemble spaghetti. That was just the inspiration I needed!
I love zucchini linguini so I keep shopping for items to make a homemade sauce: fresh and organic semi-prepared tomatoes, basil and onion. I do have favorite prepared sauces but with all of this time on my hands, why not make my own trendy vegan version?
To create the full meal I made today, you will need:
1 medium yellow onion, diced3 gloves garlic, chopped2 pinches plus 2 pinches kosher salt1/2 c extra virgin olive oil (you may want to add a bit later for added richness)28 oz. organic crushed tomatoes28 oz. diced organic fire roasted tomatoes 1 chopped tomato1/4 c red wine vinegar1/4 c sugar1/3 c chopped basil1.6 lbs vegetable noodles or the equivalent of your favorite pasta
In a large pot, add the diced onions to the heated olive oil and add 2 pinches of the kosher salt. Sautée until the onion gets translucent and starts to brown. At that point, add the fresh, chopped tomato and garlic and sautée until it all starts to blend well.Next add the canned tomatoes, vinegar, sugar, basil and last 2 pinches of salt. Keep the temperature at a medium-high heat to best blend all of the flavors together.
Finally, add the vegetable noodles and cook on medium heat for 25 minutes. You can serve it right away or let it cool and refrigerate until later. It will last for a few days for sure. I hope you enjoy - the smell alone is worth it all!
