Zain’s Raw Vegan Zucchini Pasta with Tomato and Pesto 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
2-4 Zucchinis (ends removed)
11/2 Cup Grape Tomatoes
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
1. Prepare tomato & pesto sauce using a food processor to blend all ingredients - except pumpkin seeds and zucchini - until smooth.
2. For zucchini pasta, use a food processor, to slice OR cut zucchini in half lengthwise and use a spiral slicer, mandolin or hand grater.
3. 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 non-GMO tofu or ground tempeh for a complete meal but the meal would not be completely raw.