Delicious healthy Italian-inspired vegan zucchini noodles topped with fresh marinara sauce and roasted eggplant with homemade tofu ricotta and pistachio spinach pesto.
I’m sure you’ve all seen zucchini noodles before. I’m not sure who came up with this clever idea, but it is a bit of genius. With the help of a kitchen gadget, this versatile squash is transformed into ribbons mimicking thick spaghetti, which are just begging to be sauced.
Ingredients and Substitutions
Zucchini – Raw zucchini is used in place of traditional pasta by cutting it into thin ribbons or “zoodles” with a spiralizer or mandolin slicer. Substitutions: summer squash would work the same as zucchini, but for another gluten-free vegetable noodle option you can also roasted spaghetti squash to use as noodles.
Eggplant – Roasting eggplant brings out its savory flavor and subtle sweetness. Substitutions: Eggplant can be swapped with other roasted vegetables such as cauliflower or broccoli.
Tofu – By pureeing extra firm tofu with non-dairy milk and seasonings it becomes a delicious vegan ricotta alternative. Substitutions: Use store-bought vegan ricotta cheese alternatives to save time.
Spinach and Pistachios – A vibrant green pesto sauce is made from a base of fresh leafy spinach and sweet nutty pistachios which are pureed with lemon, garlic, and fresh herbs for a punch of flavor. Substitutions: Use any leafy green herbs or even thawed frozen green peas in place of spinach and any nuts like walnuts or traditional pine nuts for the pistachios.
Tomatoes – Fresh whole plum or campari tomatoes are best to use for the simple marinara sauce to dress the zucchini noodles. Substitutions: To save time use jarred tomato sauce or use canned whole San Marzano tomatoes instead of fresh tomatoes.
Aromatics – Onion, garlic, grated carrot, red pepper flakes and dried oregano are used to flavor the marinara sauce. Substitutions: You can omit any of the aromatics and seasonings or swap the herbs with other herbs you have on hand.
How to Make The Dish:
Step 1: Roast the Eggplant
First, wash the eggplant and cut off the stems. Then slice the eggplant into 1/2″ thick rounds. Arrange slices on a baking sheet and drizzle with half of the olive oil and season with half of the salt and herbs. Flip rounds over and repeat with remaining oil and herbs.
Bake for about 40 minutes, flipping eggplant rounds halfway through until they are a deep golden brown and are tender all the way through.
Step 2: Prepare Tofu Ricotta
Meanwhile, puree all of the tofu ricotta ingredients except for the parsley and scallions in a food processor until smooth and creamy. Then pulse in parsley and scallion until they are chopped into little pieces and are evenly incorporated.
Transfer to a bowl and set aside until ready for assembly.
Step 3: Prepare Pistachio Spinach Pesto
Place all of the pesto ingredients except olive oil into a food processor and pulse about 10 times to break down the ingredients.
Then with the processor running, slowly add the olive oil until the mixture is smooth and creamy.
Transfer pesto to a bowl and set aside until ready for assembly.
Step 4: Prepare Marinara Sauce
Wash and remove stems from tomatoes. If large, quarter tomatoes. Purée the tomatoes with water in a blender.
Mince onion and garlic. Finely grate the carrot on a coarse Microplane grater.
Heat a saucepan over medium heat. Once hot, add oil and then onion, carrot, garlic, red pepper flakes and oregano all at once and sauté until the onion starts to brown.
Add the tomato purée and bring the sauce to a boil then lower it to a simmer and let it cook uncovered for about 15-20 minutes until it reduces.
Cover the sauce and set it aside until ready for plating.
Step 5: Prepare Zucchini Noodles
Wash and trim the ends of the zucchini. Use a spiralizer or mandolin set to 1/8″ julienne setting to cut zucchini into noodles.
Set the zoodles aside until ready for plating.
Step 6: Assemble the Dish
Arrange the zucchini noodles on the plate and top them with marinara sauce.
Spread a spoonful of tofu ricotta on each eggplant round and top with a spoonful of pesto.
Arrange eggplant stacks over the noodles and serve.
FAQs
Yes, all of the components can be made up to 3 days before and refrigerated separately in airtight containers. Reheat the eggplant and tomato sauce before serving.
Yes, the zucchini noodles can be lightly steamed or sauteed in a little bit of oil before serving.
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Vegan Zucchini Noodles with Roasted Eggplant and Tofu Ricotta
Ingredients
Roasted Eggplant
- 3 small eggplant or 1 large
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon kosher sea salt
- 1 teaspoon dried oregano
Tofu Ricotta
- 1 1/2 cups extra firm tofu
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsweetened non-dairy milk such as soy milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 loosely packed cup parsley leaves parsley leaves
- 1 scallion
Pistachio Spinach Pesto
- 4 cups packed baby spinach
- ½ cup packed Italian parsley leaves
- 2 scallions
- ¼ cup shelled raw pistachios
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Marinara Sauce
- 2 lbs fresh tomatoes plum or campari
- 1 cup water
- 1 medium sweet onion
- 1 medium carrot
- 1 clove garlic
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 tablespoon fresh thyme
- 1/4 teaspoon red pepper flakes
- kosher sea salt to taste
Zucchini Noodles
- 2-3 medium zucchini
Instructions
Prepare Roasted Eggplant:
- Preheat oven to 450˚F.
- Wash eggplant and cut off stems. Slice eggplant into 1/2" thick rounds. Arrange slices on a baking sheet and drizzle with half of the olive oil and season with half of the salt and herbs. Flip rounds over and repeat with remaining oil and herbs.
- Bake for about 40 minutes, flipping eggplant rounds halfway through until they are a deep golden brown and are tender all the way through.
Prepare Tofu Ricotta:
- Meanwhile, puree all of the tofu ricotta ingredients except for the parsley and scallions in a food processor until smooth and creamy. Then pulse in parsley and scallion until they are chopped into little pieces and are evenly incorporated.
- Transfer to a bowl and set aside until ready for assembly.
Prepare Pistachio Spinach Pesto:
- Place all of the pesto ingredients except olive oil into a food processor and pulse about 10 times to break down the ingredients.
- Then with the processor running, slowly add the olive oil until the mixture is smooth and creamy.
- Transfer pesto to a bowl and set aside until ready for assembly.
Prepare Marinara Sauce:
- Wash and remove stems from tomatoes. If large, quarter tomatoes. Purée the tomatoes with water in a blender.
- Mince onion and garlic. Finely grate the carrot on a coarse Microplane grater.
- Heat a saucepan over medium heat. Once hot, add oil and then onion, carrot, garlic, red pepper flakes and oregano all at once and sauté until the onion starts to brown.
- Add the tomato purée and bring the sauce to a boil then lower it to a simmer and let it cook uncovered for about 15-20 minutes until it reduces.
- Cover the sauce and set it aside until ready for plating.
Prepare Zucchini Noodles:
- Wash and trim the ends of the zucchini. Use a spiralizer or mandolin set to 1/8" julienne setting to cut zucchini into noodles.
- Set the zoodles aside until ready for plating.
Assemble the Dish:
- Arrange the zucchini noodles on the plate and top them with marinara sauce.
- Spread a spoonful of tofu ricotta on each eggplant round and top with a spoonful of pesto.
- Arrange eggplant stacks over the noodles and serve.
Lauren Rouleau
This looks divine Mama! What kind of a camera do you use? Your photographs of your work are just incredible!
xo
@laurenofleaves
Kaity Farrell
Thanks Lauren! I use a Nikon d800 with a 50mm 1.4 lens
Kaity Farrell
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