Step 1

Cook the noodles according to package instructions, shooting for al dente.

Step 2

Rinse and peel any rough skin spots from the carrot and zucchini. Then continue using the peeler to ‘ribbon’ them into noodles.

Step 3

Combine and warm your tomato sauce and sun dried tomato spread in a medium saucepan over low-medium heat, stirring to combine and adding a little water if too thick.

Step 4

Once noodles are done, scoop them into a strainer (reserving the water) and cover with towel to keep them moist.

Step 5

Place zucchini and carrot noodles in the pasta water and boil for 3-4 minutes until tender or ‘al dente.’

Step 6

Add pasta noodles and vegetable noodles into the sauce, toss lightly and serve immediately.

Step 7

Garnish with vegan parmesan cheese and basil for additional flavor.