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Healthy Zoodles with Creamy Sun-Dried Tomato Sauce

Saturday, October 17th is National Pasta Day and we’re celebrating with a healthy pasta alternative – zoodles! If you have yet to try zoodles, you need to jump on the bandwagon. They’re so fun to make and cook super quickly! Plus, we’ve put together this creamy, delicious sun-dried tomato sauce that will have you making this pasta dish weekly. Is there anything better than low-carb comfort food? I think not.


Serves 2

4 garlic cloves, minced

6 zucchini, spiraled

¼ onion, chopped

⅓ cup Sun-Dried Tomato (packed in oil)

⅓ cup Cannelini Beans

¼ cup Basil

¼ cup Parsley

Pinch of Salt

2-3 tbsp SR Organic MCT Oil or Olive Oil

Additional liquid of choice to adjust sauce consistency to your liking — water, nut milk, SR Organic MCT Oil or the oil from the sun-dried tomatoes

Garnishes (optional): toasted pine nuts, Parmesan cheese, whole sun-dried tomatoes


  1. Heat pan to medium low and add SR Organic MCT Oil. Add onions and sauté 2 minutes. Add in 3 garlic cloves minced and sauté until mix is translucent, about 5 minutes.
  2. Transfer onion and garlic to a blender, add remaining ingredients (except the zucchini) and blend. Add liquid to adjust sauce consistency to your liking.
  3. Return sauce to pan and heat to medium low. Add zoodles, combine with sauce and heat to your liking. We did about 2-3 minutes.
  4. Add garnishes and BON APPETIT!
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