Pasta with Zucchini and Lemon Garlic Sauce

This is an awesome recipe that I modified from something I found online. And I will be making it again. And again.

My vegan friendly and gluten free modified version (serves 2):


  • 1 packet shirataki noodles
  • 2 large zucchini
  • 2 large squash
  • 2 tbsp minced garlic
  • 1/3 cup vegetable stock
  • 200g silken tofu
  • 2 tbsp lemon juice
  • 100g baby spinach
  • 1 small packet flat leaf parsely
  • Olive oil spray


  1. Cook shirataki noodles according to instructions on package
  2. Thinly slice zucchini and squash (I have a mandolin to do this)
  3. Blend up the silken tofu.
  4. Heat olive oil spray in a frying pan and add the garlic. When garlic starts to brown, add zucchini and squash and cook until they start to soften
  5. Add the vegetable stock and bring to the boil before reducing heat and adding the blended tofu, lemon juice, baby spinach and parsely. Stir until hot and/or cooked through
  6. Add the cooked shirataki noodles to the zucchini mixture and toss to combine
  7. EAT!

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