Raw Zuchinni “pasta” with raw tomato sauce and cashew cream

Raw Zucchini Pasta
Raw Zucchini Pasta

A cursory glance around the raw blogs suggest that zucchini pasta is one dish that everyone agrees is delicious! As is my way, I checked out a bunch of different recipes, and then just made up my own, anyway. It looks complicated, but the entire meal took me (honest) 15 minutes. Best case scenario, you can make your own fresh pesto, but if you can’t buy the freshest, best quality you can and it will pay-off in delicious “pasta” flavor.

Zucchini Pasta
serves 4

2 medium zucchini
2 Tbs. fresh pesto

Wash the zucchini well. Make “noodles” either with a julienner (my tool of choice), a spiralini (if you’re fancy), or a vegetable peeler. If not using the spirialini, work in even strips, top to bottom of the zucchini, until you reach the seeded core. Save that part for something else (perhaps a nice raita?). The “noodles” will sweat a bit, so place them in a colander to drain while you prepare the other dish components. After completing the sauce and cashew cream, toss the drained zucchini lightly with the pesto. Plate, and top with a generous amount of raw tomato sauce and a dollop of cashew cream.

Raw Tomato Sauce
serves 4

4 tomatoes, chopped finely, or 2 cups tomato puree
2 Tbs. chopped kalamata olives
2 Tbs. capers, rinsed
1 clove garlic, crushed and finely chopped
2 Tbs. finely chopped red onion
1 Tbs. fresh pesto
salt and pepper, as needed

Mix all ingredients in a bowl. Taste, and add salt and pepper as needed.

Cashew Cream
serves 4

1 cup salted cashews
1 Tbs. olive oil
1/3 cup water
2 tsp. cider vinegar
pinch of cayenne
1 tsp. lemon juice
2 tsp. lemon zest
2 Tbs. nutritional yeast

Mix all ingredients in a food processor or blender until almost smooth. The “cream” should have the consistency of thin ricotta.

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Published by

veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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