Zucchini Spaghetti with Sun-dried Tomato & Basil Sauce (Vegan, GF)

This week I just want to be in the kitchen cooking and creating, I don’t feel much like writing so I’m going to keep it short and get to (probably the only reason you are reading this) the food.

This is a quick, easy, flavorful, and healthy dish that is perfect for weeknight dinners.

It only serves two which makes it perfect for stay-in date nights, although it is very difficult to share…

Serve with a side salad, garlic bread, or go all out and make some cheesy vegan bread sticks, a glass of cabernet sauvignon would also pair great with this dish.

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.



DSCN1656 edited


2 Tbsp Olive oil

1 1/2 Tbsp Garlic, minced

1 24oz jar Marinara sauce

1 Cup fresh basil, chopped

1/2 Cup Sun-dried Tomatoes *packed in olive oil*, chopped

1/4 Tsp Onion powder

1 Tsp Italian seasoning

Salt and pepper to taste (I personally didn’t feel like It needed salt but I did add a little pepper)

2 Zucchini, Spiralized

4 Tbsp Vegan Butter (or sub Olive oil)


In a skillet, over medium heat, add olive oil. Once oil is hot add in garlic and cook until lightly browned and fragrant, about 1-2 minutes.

Slowly stir in Marinara sauce, basil, dried tomatoes, onion powder, and Italian seasoning. When sauce starts to bubble lower heat and bring to a low simmer. Let simmer for 10- 15 minutes, stirring occasionally.

Meanwhile, spiralize zucchinis and pat out excess moisture with paper towels. Heat a pan to medium heat, once hot add in vegan butter (or olive oil), and  zucchini. Cook for 3 minutes, tossing zucchini frequently. Remove from heat.

Taste sauce, add salt and/or pepper if desired. Top zucchini noodles with sauce and Enjoy!

Serves: 2




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