Zucchini Pasta Recipe
In my time years ago, hanging out with raw food chefs, I gained a lot of inspiration from the wonderful world of flavors and the inventiveness of raw food dishes. Since, I like warm foods, I’ve found ways to combine those elements.
And I never liked zucchini pasta. I was sort of against it, though I wanted to like it. The beauty of zucchini spirals have inspired me, and so I’ve put this together in a way that I like.
There’s two ways this can go. Keep the zucchini raw, or quickly heat it in a pan for a minute or two, just enough so it’s warm.
It’s a refreshing veggie dish, with some added plant protein with the cashews and chopped pistachios. Another option below is to add soba noodles which also has some protein.
Creamy Zucchini Pasta
Inspired by raw food, with an element of warmth.
Ingredients
- 1 Lb. Zucchini
- 1 Cup Cashews
- 2 Tbsp. Nutritional Yeast
- 2 Gypsy Peppers
- 1/4 Cup Lime Juice
- 3 Tbsp. Water or Olive Juice
- 20 threads saffron
- 1/4 Tsp. Salt
- 1/4 Tsp. Black Pepper
- 3 Cloves Garlic or More
- Parsley
- Spring Onion
- Pistachios
Instructions
- Soak the cashews over night. Then drain and rinse them.
- Sauté chopped gypsy peppers in oil until cooked through and a little brown.
- Blend the cashews with all ingredients except the zucchini, parsley, onion, and pistachios. Include the cooked pepper and blend until very smooth. It might warm up a little and that's good.
- Use a spiralizer for the zucchini. You can plate it raw, or heat up a pan with oil and add it all in, almost like you're making a pancake. Then flip the zucchini over. Just to heat it up a minute or 2 on each side.
- Plate the zucchini, pour on some sauce. Then add chopped parsley or basil, spring onion, and pistachios. You can also add chopped olives.
Another option is to add soba noodles.
