Raw Tomato Basil Zucchini Pasta
(from LC1231’s recipe box)
A light and refreshing Spring approach to pasta + sauce. This raw dish is packed with B vitamins, fiber, protein, and enzymes!
Source: http://www.healthfulpursuit.com/2011/04/raw-tomato-basil-zucchini-pasta/
Serves 4 peopleCategories: Pasta
Ingredients
- 4 zucchinis, nibby ends removed
- 2 cups sun dried tomatoes soaked in 1 cup boiling water
- 2 fresh tomatoes – I used hot house
- 1/2 cup packed fresh basil leaves, stems removed
- 1/2 cup nutritional yeast + extra for garnish
- 1/4 medium onion, diced – yield 1/4 cup
- 1/4 cup walnuts, roughly chopped + extra for garnish
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1 tsp Himalayan rock salt, or to taste
- freshly ground black pepper, to taste
- note: you can add olive oil to this recipe, about 2 tbsp would be good. I didn’t feel it was needed, but the option’s there!
Directions
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Soak sun dried tomatoes in boiling water for 5 minutes.
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Meanwhile, combine all ingredients but walnuts in the bowl of your food processor.
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When the tomatoes are done soaking, add them to the bowl with the 1 cup of soaking water.
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Process the tomato mixture for 2 minutes, or until smooth. Remove bowl from machine and stir in chopped walnuts.
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To make the pasta, cut zucchini in half vertically and use spiral slicer to make long strands. If you don’t have a spiral slicer, you can shred with a food processor or hand held grater.
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Divide zucchini among 4 plates and top with sauce + extra walnuts.