This looks fantastic!
My “plants only” variation on pizza and pasta. You can thank wine for the gorgeous food styling you’ll see here. 😉
This weekend was cold and crummy for New England, and all I craved was creamy pasta and spicy pizza (hey, I’m half Italian what can I say? The carbs just call my name). Cue the lighter, plant-based versions of these dishes. We all know my love for zoodles is fierce, so I used these zucchini noodles in order to satiate my craving for several pounds of fresh spaghetti. I made a delicious variation of my Creamy Avocado Sauce & Zoodles by tweaking the recipe to give it a brighter, zestier flavor to balance the creaminess of the avocado. It turned out to be perfection. I also made a second batch of my Vegan Portabello Pizzas because they were THAT delicious, I just wanted more. I used a little…
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