I want pasta! But I don’t want to get fat…haha! Life’s ultimate struggle (not really). I have tricked myself into not eating a ton of pasta by using my new favorite kitchen tool…the spiralizer! I created this Vegan Sun-Dried Tomato Pesto Zucchini and Mushroom Pasta using it.

I bought a cheap one at Walgreen’s, and I use it anytime we have a pasta night. My trick is I only put 1/2 cup of real pasta on my plate, and then I pile on as many zucchini noodles as my heart desires!

That way I get my carb fix in a healthy way! Seriously. You are going to LOVE these zucchini noodles.

This recipe is vegan, but if you have a die hard meat eater in the fam feel free to add some diced grilled chicken or shrimp. While your at it top this deliciousness with a mountain of Parmesan cheese too!

This recipe is super fast to make. In order for it to be convenient buy your sun-dried tomato pesto (make sure it doesn’t have Parmesan in it if you are vegan). Nobody wants to pull down their food processor during the work week.

Then all you do is boil up some linguine/spaghetti/fettuccine and saute some mushroom and zucchini noodles. Then mix everything with the store bought pesto! SO FAST!

Guilt free pasta please!