Ingredients
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For the Zoodles:
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1 large zucchini (about 2 cups spiralized)
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Salt and pepper to taste
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For the Roasted Veggies:
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1 medium sweet potato, cubed
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1 small butternut squash, cubed
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1 red bell pepper, sliced into thin strips
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1/2 yellow onion, cut into wedges
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2 cloves garlic, minced
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1 tablespoon olive oil
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Pinch of salt and black pepper
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For the Creamy Miso Sauce:
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2 tablespoons white miso paste
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1 tablespoon tahini
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1/4 cup unsweetened non-dairy milk (such as almond, soy, or cashew milk)
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1 teaspoon maple syrup
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1/4 teaspoon red pepper flakes (optional)
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For the Assembly:
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Cooked brown rice or quinoa, for serving (optional)
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Chopped green onions, for garnish (optional)
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Chopped nuts, for garnish (optional)
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Grated Parmesan cheese, for garnish (optional)
Directions
Sub_title: A Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb Masterpiece!
Description: This delicious and healthy pasta alternative features zucchini noodles (zoodles), creamy miso sauce, and roasted veggies. It’s perfect for busy weeknights and guaranteed to please both kids and adults alike.
Ingredients:
For the Zoodles:
1 large zucchini (about 2 cups spiralized)
Salt and pepper to taste
For the Roasted Veggies:
1 medium sweet potato, cubed
1 small butternut squash, cubed
1 red bell pepper, sliced into thin strips
1/2 yellow onion, cut into wedges
2 cloves garlic, minced
1 tablespoon olive oil
Pinch of salt and black pepper
For the Creamy Miso Sauce:
2 tablespoons white miso paste
1 tablespoon tahini
1/4 cup unsweetened non-dairy milk (such as almond, soy, or cashew milk)
1 teaspoon maple syrup
1/4 teaspoon red pepper flakes (optional)
For the Assembly:
Cooked brown rice or quinoa, for serving (optional)
Chopped green onions, for garnish (optional)
Chopped nuts, for garnish (optional)
Grated Parmesan cheese, for garnish (optional)
Instructions:
1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. In a bowl, toss together the zoodles, salt, and pepper until well coated. Spread them out evenly on the prepared baking sheet.
3. Roast the vegetables in the oven for about 20 minutes, stirring halfway through, until they are tender and lightly browned. Remove from the oven and set aside.
4. Meanwhile, prepare the creamy miso sauce by whisking together all the ingredients in a small bowl. Set aside.
5. To assemble the meals, divide the cooked zoodles among four plates. Top each plate with one-fourth of the roasted vegetables, then drizzle with about 1/4 cup of the creamy miso sauce. Serve immediately, garnishing with optional toppings if desired.
Difficulty Level: Easy
Servings: 4
Nutrition Information per Serving:
Calories: 400
Total Fat: 15 grams
Saturated Fat: 2 grams
Cholesterol: 0 milligrams
Sodium: 300 milligrams
Total Carbohydrates: 35 grams
Dietary Fiber: 10 grams
Protein: 15 grams
Steps
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1
Done
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Preheat your oven to 425°F. Line a baking sheet with parchment paper. |
|
2
Done
|
In a bowl, toss together the zoodles, salt, and pepper until well coated. Spread them out evenly on the prepared baking sheet. |
|
3
Done
|
Roast the vegetables in the oven for about 20 minutes, stirring halfway through, until they are tender and lightly browned. Remove from the oven and set aside. |
|
4
Done
|
Meanwhile, prepare the creamy miso sauce by whisking together all the ingredients in a small bowl. Set aside. |
|
5
Done
|
To assemble the meals, divide the cooked zoodles among four plates. Top each plate with one-fourth of the roasted vegetables, then drizzle with about 1/4 cup of the creamy miso sauce. Serve immediately, garnishing with optional toppings if desired. |
