This dish is a healthier take on a classic pasta dish, it is filled with vegetables and great ingredients!
Over medium heat add garlic paste to pan, coat bottom of the pan with extra virgin olive oil, salt and pepper at this step, add mixed mushrooms and toss and coat in oil and garlic mixture, transfer mushrooms to a bowl.
In the same pan on medium heat, add some more olive oil, salt and pepper, and crushed red pepper, for extra flavor crush the red pepper in between your hands to extract the oils. Add the zucchini noodles to the pan, add some more garlic paste, and let the zucchini noodles cook.
Add the mushrooms back into the pan with the zucchini noodles, toss to incorporate. Let cook for a little while longer until noodles are soft, but still have a bite to them. Add plant based parmesan, and vegan pesto and stir to combine.
Grab a small pan, add pine nuts, toast and toss quickly until slightly brown, be careful not to burn!
Add to your bowl, top with toasted pine nuts, and enjoy!
Bethenny Frankel is a self-made businessperson, tv producer, multiple new york times bestselling author, and mother. Bethenny is the founder & CEO of skinnygirl, a lifestyle brand offering practical solutions to women.