Zain’s Raw Vegan Zucchini Pasta with Tomato and Basil Sauce
Looking for new ways to spice up your main meals? Try my delicious spring inspired zucchini pasta, packed with vitamins and nutrients. Easy to make, this dish will very quickly become one of your healthy favourites!
*Makes 2 Servings
2 Zucchinis ends removed
1 Large Tomato
¼ Cup Fresh Basil Leaves
1/8 White Onion (diced)
½ Clove Garlic (minced)
¼ Cup Sun-dried Tomatoes (soaked in boiling water for 3-5 mins)
¼ Cup Nutritional Yeast
1 Tbsp Pumpkin Seeds OR Walnuts (chopped)
2 Tsp Extra Virgin Olive Oil (optional)
1 tsp dried oregano
Himalayan Crystal Salt and Ground Pepper to Taste
- Using a food processor, blend all ingredients except pumpkin seeds and zucchini, until smooth then top with chopped pumpkin seeds.
- For zucchini pasta, use a food processor to slice OR cut zucchini in half lengthwise and use a spiral slicer or hand grater.
- Plate shredded zucchini pasta and top with tomato, basil sauce. Sprinkle whole or chopped pumpkin seeds or walnuts and a tsp of extra virgin olive oil per serving if desired.
*Note, this recipe is delicious with tofu or tempeh for a complete meal