Sautéed Mushroom + Heirloom Tomato Pasta

This grain-free pasta dish is exactly the kind of "pasta" you want to eat on a hot day. It's filled with in-season vegetables and will leave you perfectly satisfied and yet not bloated or too full. 

You can dress it however you want, but my tahini dressing works really well with this dish. You won't miss the meat or the cheese! Trust me. But if you want to add some parm or other cheese, go right ahead! Personalize it with roasted tomatoes or maybe even sun dried. Add herbs or even toasted pine nuts. 

I made the dish you see above for myself. It can be shared or eaten alone as a main entree. As you might already know {from Instagram} I really love the julienne veggie peeler. It makes pretty noodles with zucchini, carrots or cucumbers. If I'm making a huge batch however, I prefer the actual "spiralizer" which is quicker and uses more of the vegetable. 

I can't believe Summer is almost over. It went by way too fast and I only have 2 more months left of this pregnancy! Where did the time go? I am enjoying every moment of having only two boys in my house - playing with them, making lots of food together, seeing movies, going swimming and even slumber parties in my bedroom! I'm going to miss just having two boys. {sniff sniff}

But, we're all really excited for what's the come in October. 

Anyways, enjoy these last few months of Summer by eating outside in the warm air. Save the rice pasta for a cold Winter day and use zucchinis instead! Why not?

This recipe seems really long/complicated but it's much simpler than meets the eye. Super super simple actually! Enjoy!


serves 3 people main dish. serves 4-5 if side dish. 


2 Tbls Tahini

1 lemon, juiced

few sprigs basil

2 Tbls olive oil

1 Tbls water

1 1/2 Tbls tamari or soy sauce

Blend in Vitamix until completely smooth. Set aside. 


2-3 cluster/bunch of oyster style mushrooms {about 2-3 cups botton/oyster mushrooms}

1/2 Tbls coconut oil

coconut oil spray {optional}

2 Tbls tamari

In a sauce pan heat coconut oil on medium for about a minute. Meanwhile tear apart the cluster of mushrooms until they are separated. Then add mushrooms to hot oil. Coat with oil and cook on medium for about 4 minutes. They should brown on the bottom. Then using tongs or spatula stir mushrooms and add tamari. Cook for another 4 minutes, do not FLIP THEM AGAIN until the 4 minutes is over. Let them brown and cook down. 

Remove from heat. Let cool. Set aside. 


2-3 zucchinis {depending on size}

6 heirloom tomatoes {extra ripe and in season}

sea salt + pepper to taste

Using a julienne peeler {best tool ever}, make pasta noodles with zucchini.  

Thinly slice each tomato into pretty slices. 


Layer a plate with pasta, tomatoes and mushrooms. 

Pour about 1-2 Tbls of sauce/dressing onto each person's plate. 

Let them mix up their pasta. 

Variation: Add roasted cherry tomatoes. Roast halves of cherry tomatoes until golden brown using coconut oil spray and sea salt/pepper to taste. Roast at 400 deg F for about 30 minutes.