White Bean Zucchini Noodles

Using basil, lemon, garlic, and the starchy sauce from the cannellini beans these noodles come together quickly and will leave you so satisfied with their fresh savory flavor!⁣

Course Dinner

Cuisine Italian-Inspired

Keyword Recipe, Vegan, Vegan Zoodle Recipe

Total Time 30

Servings

Author Taisha

Ingredients

3 tbsp oil
6-8 cloves garlic minced
2 lemons zested
1 lemon juiced
2 pinches red chili flakes
1 tbsp dried basil
1 can cannellini beans⁣⁣ (with liquid)
6 medium zucchinis
salt and pepper to taste

Instructions

Spiralize your zucchini and place over a couple sheets of paper towel in a strainer. Toss in salt (the salt will extract the moisture, leaving you with crunchy noodles!). Allow the noodles to sit over the paper towel for 15 minutes. Squeeze the excess moisture out before adding to your pan.⁣⁣⁣⁣⁣⁣⁣⁣ *
Add olive oil to a skillet on medium heat and add garlic. Saute for 30 seconds.
Add the remaining ingredients except for the noodles, mix to combine, allow to simmer and reduce, adding water to thin out if it becomes too dehydrated. It should be creamy.
⁣Toss your noodles in the bean sauce, if you feel it needs a little more moisture, drizzle with more olive oil.
Top with more red chili flakes and lemon if you want!