We stumbled upon this creation and felt the need to share this super easy to make, healthy for you and delicious recipe! Zucchini noodles cooked with sliced asparagus and mushrooms in a slightly spicy chipotle sauce. If your palate can handle heat, add a few more chipotle peppers and take this recipe up a notch!


  • 1 large zucchini, spiralized
  • 1 tablespoon olive oil
  • 3-4 cloves of garlic, minced
  • 2-3 asparagus stalks, chopped into one inch pieces
  • 2 cups sliced mushrooms
  • 1 – 14.5 ounce can diced tomatoes
  • 3 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon granulated sugar
  • ¼ teaspoon salt, more to taste


Add a little bit of olive oil to a medium sized skillet over medium heat. Once the olive oil has warmed for about a minute or so, add the minced garlic. Cook the garlic until they’ve become aromatic and golden brown. Use a spatula to stir to prevent the garlic from becoming burnt.

Add the asparagus and mushrooms to the skillet, and cook them until they’ve just softened.

Pour in the diced tomatoes, paprika, cumin, chipotle peppers, granulated sugar, salt, and adobo sauce. Allow the sauce to simmer for a few minutes.

When all the ingredients are warm and well incorporated, add the zucchini noodles to the sauce.

You only want to warm the zucchini noodles. Once the zucchini noodles are warm, remove the skillet from heat. You want the zucchini noodles to be tender but not overcooked. Otherwise, they become too soft.

Taste the sauce to see if it’s seasoned to your taste. You can add more salt to adjust to your taste.

Serve the zucchini noodle in spicy chipotle tomato sauce with asparagus and mushrooms warm.


Original blog by Andrea at Cooking with a Wallflower. Follow her on Facebook and Twitter!