Start making your zucchini spaghetti dish, with the sauce. Heat the olive oil in a frying pan.Meanwhile, peel the garlic to toss it into the oil after it heats up. Don’t get distracted they burn fast!
Cut the mushrooms into thin slices, and add them to the garlic.
Add in the homemade tomato sauce and add some black pepper and salt to taste.
After it has boiled for a few minutes, lower it to medium heat. Next add in the almond milk and keep stirring until it thickens.
While the sauce is simmering, take the zucchini and make the strips. Use the spiralizer, knife or a vegetable peeler and cut/or spiral until the zucchini has the shape you want.
Boil your Zucchini Spaghetti until softened.
Finish the dish off by pouring the sauce over the zucchini spaghetti, and then give it a touch of protein by topping it off with some beef jerky.
Chef’s trick, if you aren’t sure which flavor of beef jerky to use, go with the pepper one it pairs great with this recipe!