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This is a quick vegan weeknight dinner recipe. This healthy recipe is hearty you won?t even realize it?s vegan.

Vegan Sun Dried Tomato Zucchini and Mushroom Pasta


  • Author: The Hungry Waitress
  • Total Time: 20 minutes
  • Yield: 2 1x

Description

This is a quick vegan weeknight dinner recipe. This healthy recipe is hearty you won?t even realize it?s vegan.


Ingredients

Scale
  • 1 Tablespoon olive oil
  • 3 cups mushrooms, sliced
  • 4 zucchinis, spiralized and placed on a paper towel to drain
  • 2 cups linguine noodles (half a box), prepared according to package
  • 4 Tablespoons sun-dried tomato pesto
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Optional garnish:

  • Sun-dried tomatoes
  • Parsley
  • Pine Nuts

Instructions

  1. First cook your pasta according to the package.
  2. Heat up 1 Tablespoon of olive oil in a large skillet over medium high. Place the slice mushroom in the hot skillet and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Saute for about 2-3 minutes or until the mushrooms are softened.
  3. Add the zucchini noodles to the hot skillet and cook for 1 minute.
  4. Pour the pasta and sun-dried tomato pesto into the hot skillet and stir until thoroughly combined for about 1 minute with the heat on.
  5. Turn off the heat and serve with whatever garnish you like!

Notes

Feel free to add more pesto if the pasta seems dry!

  • Cook Time: 20 mins
  • Cuisine: Dinner