Zucchini Pasta with Raw Marinara Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

Use a spiralizer to cut the round zucchini into strands, applying pressure while turning.

Let the zucchini strands drain on a towel in the fridge until the sauce is ready.

Blanch several fresh garden tomatoes for 2-3 minutes, removing the core beforehand.

Chop 2-3 small garlic cloves and set aside.

Roughly chop a piece of red onion and a fourth of a red pepper.

Combine the chopped garlic, onion, and red pepper in a food processor.

Add a tablespoon of roasted sundried tomatoes, a couple shakes of oregano, basil, and pepper flakes to the food processor.

Remove the blanched tomatoes from the ice bath and peel them.

Pulse the peeled tomatoes in the food processor, adding them in batches if necessary.

Season the sauce with salt, pepper, and about a teaspoon of sugar, then pulse again to combine.

Taste the sauce and adjust seasonings as needed.

Top the zucchini strands with the raw marinara sauce.

Optionally, add vegan parmesan and toasted walnuts on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens