Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains

gluten freeveganvegetarian
Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains

Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains

When I spent last Thankgiving with my boyfriend’s family in Puerto Rico, we spent some time meandering around “Old San Juan,” the historical colonnial part of San Juan. I loved the cobblestone streets, the colorful buildings, and the quaint restaurants and bars that were tucked away. On a mission to get quality mofongo (basically a fried plaintain mash), we stopped at a restaurant that served theirs with “shrimp in sofrito sauce.” 

Let me stop and preface the rest of this story with the fact that I had never heard of mofongo or sofrito. When the dish was brought out, I obviously stuck my fork right in there. 

Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains

Wow. You can’t go wrong with fried mashed plantains – or a sofrito sauce. Since then, I haven’t tried to make mofongo or sofrito. Today, that changes! Well, it was Saturday when I made this dish, so – Saturday it changed! 

Now, this dish would be most authentic/appropriate with pink beans, but I only had black beans in my pantry and didn’t have time to rush out to buy them. This bowl of zucchini pasta with sofrito sauce is so easy to make and packed with flavor and smells that’ll sneak up your nose and put a smile on your face. It’s satisfying, interesting, and much different than a traditional Italian pasta sauce.

Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains

I’m not a sofrito expert and depending on if you come from Spain, Portugal, Latin America or even the Caribbean, sofrito can be prepared different ways. I read up a bit on this. As an Italian woman dating a man of Colombian and Dominican descent who was born and raised in Puerto Rico and does not cook at all, I was out of luck. He sure does look pretty, though. 

Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains

So, I decided to combine flavors I thought would taste best together from all the different versions. Unlike a traditional Italian tomato sauce, sofrito is made of yellow onions and red and green peppers. I tossed in some chopped manzanilla olives for saltiness and spiced it up with smoked paprika and gave it a delectable aroma with some chopped cilantro.

Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains

Oh, the plantains. I really tried my hardest not to fry the plantains, but I couldn’t resist. I only used a half tablespoon of olive oil, so I call that “lightly fried.” I chose plantains that were green but ripe and soft, so they were slightly sweet. Once fried in the olive oil with some salt and pepper, their sugars popped through and when topped on the savory and spiced zucchini pasta, they tasted fantastic

Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains

It passed the Lu test, since he slurped it up even after it sat there for 20 minutes while I photographed and poked at it. 

If you like Spanish flavors, this is the meal for you. Don’t skip on the “lightly” fried plantains – they’re the best part, especially when you can dip them in the leftover sofrito sauce! 


Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 1


  • 1 green plantain
  • 2 half-tablespoons of olive oil
  • salt and pepper
  • 2 tsp minced garlic
  • 1/4 cup chopped yellow onion
  • 3 tbsp chopped red bell pepper
  • 3 tbsp chopped green bell pepper
  • 2 round red tomatoes chopped (or 1/2 a 14-oz can of diced tomatoes)
  • 1 tsp smoked paprika
  • 3 tbsp chopped manzanillo olives or green olives
  • 1 heaping tbsp chopped cilantro
  • 1.5 medium zucchinis Blade C
  • 1/3 cup pink beans or beans of choice


  • Chop the ends off your plantain. Slice the skin lengthwise and peel the skin off the plantain. Slice the plantain lengthwise and chop it in four quarters. Set aside.
  • Place a large skillet over medium heat and add in the half tablespoon of olive oil.
  • Once the oil heats, add in the plantain pieces and season with salt and pepper.
  • Let cook for 2 minutes and then flip over, cooking for about another 2 minutes or until plantains are browned on both sides. Set aside on a paper-towel lined plate.
  • Place a large skillet over medium-low heat and add in the other half tablespoon of olive oil.
  • Once the oil heats, add in the garlic, cook for 30 seconds and then add in the chopped onion and chopped peppers. Cook for 2 minutes or until the vegetables soften.
  • Add in the tomatoes, smoked paprika and stir. Cook until the sauce reduces, about 10 minutes. Once the sauce is almost done reducing, add in the cilantro and olives and stir to combine.
  • Add in the zucchini noodles, beans and cook for about 2 minutes or until zucchini softens, tossing frequently.
  • Place the noodles in a bowl and topped with plantains.

Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains


Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains

Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


sowudai says:
Wow, these sound heavenly..
Beautiful pasta dish and beautiful color, i would love to taste it.
Debbie says:
Made this today with some variations. Absolutely delicious. My husband was on the roof putting up lights and came in because he smelled it and said it smelled amazing out on the roof! Ha. Thanks for the recipe. This was my first one to try from your website and I am excited to try more
Debbie - thanks for sending me this note, I'm so glad you liked this recipe! It's definitely a winner at home!
Marcia says:
I made this last night for our dinner...OMGosh, it was delish! The zucchini pasta so resembles pasta and has a fresh, light, al dente flavor. This was a huge hit and so easy, I love it! It is now on our let's-do-this-again-soon list! Thank you for such a beautiful and tasty dinner. It was like a party in our mouths! YUM. Marcia
Adylure says:
So... say you already have a sofrito... Basically, just erase steps 6 and 7 and cook... what would you say, half a cup of sofrito? For how long, would you say?
Nursen says:
I would love it if post-partum Ali would go through some of these older recipes and give the caloric info. <3

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you