Zucchini Noodles in Spicy Chipotle Tomato Sauce with Asparagus and Mushrooms

Zucchini noodles cooked with sliced asparagus and mushrooms in a slightly spicy chipotle tomato sauce. This zucchini noodles in spicy chipotle tomato sauce with asparagus and mushrooms is super easy to make, healthy, and delicious.

Happy Leap Day!

What will you do with your extra day?

Lately, I’ve been obsessed with my spiralizer, and chipotle peppers. So of course, I had to combine my two latest obsessions into one dish!

I’ve tried zucchini noodles in so many different ways, and I love them all, but my favorite so far is when they’re smothered in tomato sauce. Yes, smothered. Because when I eat any pasta, or noodles, or anything with sauce, I like them served with a ton of sauce. This is no different. And since this dish is all vegetables, I don’t feel guilty for keeping it all to myself. =)

This spicy chipotle tomato sauce is spicy and slightly smoky and reminds me of a warm bowl of hearty chili. So if you love eating chili, you’ll totally love this version of tomato sauce. It’s super easy to put together, and you can have your meal ready from prep to table in just 20 minutes.

First, prepare all the ingredients. Cooking is so much easier when you have all the ingredients you need prepped and ready to be used.

Spiralize your zucchini, remove the woody end of the asparagus and slice the stalks into about one inch pieces, and cut the mushrooms into slices.

I like to spiral my zucchini into thicker size noodles. That way, when I add them to my sauce, they won’t quickly become overcooked.

Add a little bit of olive oil to a medium sized skillet over medium heat. Once the olive oil has warmed for about a minute or so, add the minced garlic. Cook the garlic until they’ve become aromatic and golden brown. Use a spatula to stir to prevent the garlic from becoming burnt.

Add the asparagus and mushrooms to the skillet, and cook them until they’ve just softened.

Pour in the diced tomatoes, paprika, cumin, chipotle peppers, granulated sugar, salt, and adobo sauce. Allow the sauce to simmer for a few minutes.

I was asked in previous posts where I got the chipotle peppers in adobo sauce. You can find them in the Hispanic section in your supermarket, the section where you can find all the ingredients for your enchiladas, tacos, and burritos. They come in little cans =)

When all the ingredients are warm and well incorporated, add the zucchini noodles to the sauce.

You only want to warm the zucchini noodles. Once the zucchini noodles are warm, remove the skillet from heat. You want the zucchini noodles to be tender but not overcooked. Otherwise, they become too soft.

Taste the sauce to see if it’s seasoned to your taste. You can add more salt to adjust to your taste.

Serve the zucchini noodle in spicy chipotle tomato sauce with asparagus and mushrooms warm.

Enjoy!

You can join me and other food bloggers at Fiesta Friday where you can find so many amazing recipes.

Zucchini Noodles in Spicy Chipotle Tomato Sauce with Asparagus and Mushrooms

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Zucchini noodles cooked with sliced asparagus and mushrooms in a slightly spicy chipotle tomato sauce. This zucchini noodle in spicy chipotle tomato sauce with asparagus and mushrooms is super easy to make, healthy, and delicious.

Author: Andrea Giang

Recipe type: Entree

Serves: 1 serving

Ingredients

• 1 large zucchini, spiralized
• 1 tablespoon olive oil
• 3-4 cloves of garlic, minced
• 2-3 asparagus stalks, chopped into one inch pieces
• 2 cups sliced mushrooms
• 1 - 14.5 ounce can diced tomatoes
• 3 chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon granulated sugar
• ¼ teaspoon salt, more to taste

Directions:

1. Spiralize your zucchini into thick noodles. Set aside for now.
2. Add a little bit of olive oil to a medium sized skillet over medium heat. Once the olive oil has warmed for about a minute or so, add the minced garlic. Cook the garlic until they’ve become aromatic and golden brown. Use a spatula to stir to prevent the garlic from becoming burnt.
3. Add the asparagus and mushrooms to the skillet, and cook them until they’ve just softened.
4. Pour in the diced tomatoes, paprika, cumin, chipotle peppers, granulated sugar, salt, and adobo sauce. Allow the sauce to simmer for a few minutes.
5. When all the ingredients are warm and well incorporated, add the zucchini noodles to the sauce.
6. Once the zucchini noodles are warm but not cooked through, remove the skillet from heat. You want the zucchini noodles to be tender but not overcooked. Otherwise, they become too soft.
7. Taste the sauce to see if it’s seasoned to your taste. Add more salt to adjust to taste.
8. Serve the zucchini noodle in spicy chipotle tomato sauce with asparagus and mushrooms warm.

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