Ingredients

• 1 large zucchini
• 0.5 cups vegetable broth , or as needed, divided
• 1 small onion , diced
• 1.5 tablespoons tomato paste
• 1 small tomato , diced
• 1 small portobello mushroom , cubed
• 1 tablespoon minced garlic
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoons dried tarragon
• 0.5 teaspoons dried marjoram
• ½ , 12 ounce
• 2 cups fresh spinach , roughly chopped

Instructions

1. 1 Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.
2. 2 Combine 1/4 cup broth, onion, and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften, about 3 minutes. Add tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom just begins to soften, about 3 minutes more.
3. 3 Stir veggie meat, spinach, and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken, about 10 minutes.
4. 4 Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.

Nutrition per serving