Zucchini Noodles with Spinach, Miso, and Butter

Looking for a quick lunch and/or an easy way to get a whole heap of veggies in – then this recipe’s for you! The key ingredients are equal parts zucchini and spinach, 2 cups each to be exact, and 1 tablespoon each of (vegan) butter and miso. Two tablespoons of sauce to 4 cups of veg might not sound sufficient but I think you’ll be pleasantly surprised with the resulting buttery, salty, nutty goodness. Besides making a great lunch, this would make a great side for dinner, or you could add some protein and call it dinner.

Zucchini Noodles

1 serving.


  • 2 cups zucchini noodles
  • 2 cups spinach
  • 1 tablespoon miso paste
  • 1 tablespoon (vegan) butter
  • ginger powder or finely minced fresh ginger if you have the time
  • optional: 1/2 to 1 teaspoon chili oil or hot chili powder
  • salt to taste
  • toasted nuts or roasted chickpeas, for garnish


  1. Use a spiralizer to create your noodles. (Straight up – I sometimes buy the zucchini already cut, pricey, but a timesaver. There’s no reason this really needs to be in noodle form though. It would be just as good cut into other shapes.)
  2. In a medium frying pan, melt the butter over medium heat and then stir in the miso paste.
  3. Add the ginger powder or fresh ginger and cook for a few minutes.
  4. Add the zucchini noodles and cook for a few minutes until softened.
  5. Add the spinach and cook until wilted.
  6. Add the chili oil and salt to taste.
  7. Remove to serving dish and garnish with toasted nuts.
  8. Scroll on down to the Comments section and tell me what you think.
Zucchini Noodles with Spinach, Miso, and Butter

Ginger molasses cookies would be good for dessert.

fb_coming_single vegan ginger molasses_cookie_IMG_1167

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