Ingredients
- 2 small zucchinis spiralized into spaghetti-like noodles
- 1/3 cup nutritional yeast 1.06 ounces/30 grams
- 1/4 cup unsweetened almond milk
- 1 tablespoon olive oil
- 1/4 teaspoon garlic minced
- Salt and pepper to taste
- 2 tablespoons tomato sauce
- 1 plum tomato thinly sliced
- Pinch of Italian seasoning
- 1 tablespoon capers
- Fresh basil or parsley for garnish
- Crushed red pepper flakes optional
- Roasted chickpeas optional
Instructions
- Place the zoodles in a bowl and press with paper towels to remove excess moisture. Drain the excess water from the bowl.
- In a microwave-safe bowl, combine the nutritional yeast, almond milk, oil, and garlic. Cook in the microwave until warm, roughly 30 to 45 seconds. Remove from microwave and whisk the mixture until combined.
- Add the salt, pepper, and tomato sauce to the mixture. Whisk again.
- Pour the tomato mixture over the zoodles and toss to combine.
- Add the sliced tomato and capers. Sprinkle with Italian seasoning, basil, and red pepper flakes. Top with roasted chickpeas, if desired.
- Serve immediately.