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Spiralized zucchini in creamy tomato sauce topped with olives and roasted sliced mushrooms

Vegan Courgette Pasta with Creamy Sun Dried Tomato Sauce

Vegan Courgette Pasta with Creamy Sun Dried Tomato Sauce – your favourite spiralized courgette (zucchini) in a deliciously creamy sun dried tomato and garlic sauce, topped with roasted chesnut mushrooms and sliced black olives.
Course Main Dish
Cuisine Paleo
Keyword paleo
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 2 servings
Calories 232 kcal
Author WhittyPaleo


  • 4 chestnut mushrooms (sliced into quarters)
  • 2 tbsp coconut or olive oil
  • Pink Himalayan Salt & Black Pepper to sprinkle For the sauce:
  • 1 cup sun dried tomatoes
  • 1-2 Jalapeño peppers
  • 1/2 cup vegetable (or chicken if not vegan) broth
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 3-4 Courgettes (spiralized)
  • 1/2 cup sliced olives


  1. Preheat oven to 200C/400F.
  2. Toss your mushrooms with oil, salt and pepper and roast your mushrooms for 10 mins
  3. Whizz your sauce ingredients in a blender. Do a taste test, if you want more spice, garlic etc.
  4. Add the sauce to a pot on medium heat.
  5. Add in your courgettes and cook until heated through (about 3-4mins)
  6. Once done, serve with roasted mushrooms and olives on top

Recipe Notes

Courgettes will let out water so don't think the sauce is too thick when you first cook it and add water because the sauce will become too thin - which you don't want!