Zucchini Pasta with Portobello Marinara Sauce Posted on 17 Jun 13:20 , 0 comments

Here's a refreshing and wholesome dish to keep up with the vegan lifestyle and make use of those leftovers or unused pantry items! This is an awesome zucchini "pasta" dish that you can improvise depending on what ingredients you have in your pantry or refrigerator. Don't have black beans? Substitute that can of garbanzo beans that have been sitting in your pantry. Don't have quinoa? Use up last nights leftover brown rice. You can even substitute tofu or tempeh for the chopped mushrooms. The options are endless! This recipe is perfect for using up those random, unused, lonely ingredients that have been hanging out in your fridge. What's more, it's super delicious! 

Yields about 2 Servings


  • Zucchini noodles (2 zucchinis, spiraled or julienned) 
  • 2 garlic cloves, minced
  • 1 c cooked quinoa 
  • 6-8 Black olives, sliced 
  • 2 portobello Mushrooms, chopped 
  • 1 c cooked black beans 
  • 16 oz can crushed tomatoes 
  • 1/4 can (12oz) Tomato paste
  • 4-6 sun dried tomatoes
  • 5-7 basil leaves, chopped
  • 2 Tbsp olive oil 
  • 1 tsp pink Himalayan sea salt 
  • 1 tsp black pepper 
First, spiralize two zucchinis into noodles and place in a large bowl. Next, put 1 Tbsp of olive oil into a medium pan on medium heat. Add the minced garlic. After one minute, pour one 16 oz can of crushed tomatoes and 1/4 of a can of tomato paste, mix and let it simmer on low. 
In a separate pan add 1 Tbsp of olive oil and the chopped portobello mushrooms. To that same pan, add the black beans (or other beans that you can find around the house). Mix together then add the cooked quinoa, sun dried tomatoes and black olives. When the mushrooms have softened and the beans have become fully warmed through, put those ingredients into the tomato sauce and and let them cook together for three minutes. Add the chopped basil leaves, pink Himalayan salt and black pepper. Let it simmer for about one minute. Poor tomato sauce over the zucchini noodles in a large bowl. Mix and plate when ready to eat! 
Created by nicobella intern McKinsey Fiveash
About McKinsey
Hi! My name is McKinsey Fiveash! I am currently an energetic dietetics student with a vegan lifestyle at the University of Georgia and plan to graduate in 2017. Previous to UGA, I played tennis at Roswell High School until I graduated in 2012 and went on to play tennis for Georgia Southern University. I have a love for all of the arts: drawing, painting, playing guitar and mostly singing. While I have always valued Sports and exercise, most of all my passion lies in the art of being healthy through the food we eat! Through all of my research and education so far, I have personally come to the conclusion that living to the fullest, the happiest, and the healthiest, requires a clean, fun, and lively vegan lifestyle! When I'm happy and healthy I am able to explore my other passions to the fullest of my ability! That's what I think life's all about!