Zoodles with tomato and artichoke sauce (vegan)

Zoodles with tomato and artichoke sauce

Zoodles, aka zucchini noodles served with a simple but delicious, creamy sauce with tomatoes and artichoke hearts.

Ingredients for 2 portions:

3 Courgettes / Zucchini, circa 400 g

1 Tablespoon oil

1 Small onion or shallot

50 ml White wine (optional)

1 Can chopped tomatoes

1 Can Artichoke hearts

100 ml soy cream

Salt & pepper

Total time: 30 minutes

Peel the courgettes and make the zoodles using a spiral slicer. Then spread them out on a paper towel, add a liberal amount of salt and roll the paper towel so that the zoodles are inside. Set aside.

Chop the onion finely and cut the artichoke hearts into quarters. In a large frying pan, fry the onion on medium heat until it begins to turn translucent, about 3-4 minutes. Add the white wine or vegetable stock, let it bubble for 2 minutes, then add the chopped tomatoes. Fill the tomato can halfway with water. Add it to the sauce and cook for 10 minutes, then add the soy cream and artichokes and cook for another 5 minutes. Remove the zoodles form the paper towel and serve topped with the sauce or add them to the pan for a few minutes to heat them up.

Zoodles with artichoke and tomato sauce
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
336 calories
24 g
56 g
24 g
7 g
11 g
530 g
241 g
11 g
0 g
12 g
Nutrition Facts
Serving Size
530g
Servings
2
Amount Per Serving
Calories 336
Calories from Fat 210
% Daily Value *
Total Fat 24g
37%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 56mg
19%
Sodium 241mg
10%
Total Carbohydrates 24g
8%
Dietary Fiber 9g
37%
Sugars 11g
Protein 7g
Vitamin A
24%
Vitamin C
109%
Calcium
12%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Courgettes / Zucchini, circa 400 g
  2. 1 Tablespoon oil
  3. 1 Small onion or shallot
  4. 50 ml White wine (optional, or vegetable stock)
  5. 1 Can chopped tomatoes
  6. 1 Can Artichoke hearts
  7. 100 ml soy cream
  8. Salt & pepper
Instructions
  1. Peel the courgettes and make the zoodles using a spiral slicer.
  2. Then spread them out on a paper towel, add a liberal amount of salt and roll the paper towel so that the zoodles are inside. Set aside.
  3. Chop the onion finely and cut the artichoke hearts into quarters.
  4. In a large frying pan, fry the onion on medium heat until it begins to turn translucent, about 3-4 minutes.
  5. Add the white wine, let it bubble for 2 minutes, then add the chopped tomatoes.
  6. Fill the tomato can halfway with water.
  7. Add it to the sauce and cook for 10 minutes, then add the soy cream and artichokes and cook for another 5 minutes.
  8. Remove the zoodles form the paper towel and serve topped with the sauce or add them to the pan for a few minutes to heat them up.
beta
calories
336
fat
24g
protein
7g
carbs
24g
more
Von Vegan http://www.vonvegan.com/

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