An easy vegan zucchini pasta that brings the heat with a spicy arrabiata tomato sauce.Zucchini ribbons replace the pasta in this flavorful and healthy dish.
Ingredients
Sauce
2 medium tomatoes
1 sun-dried tomato, soaked 20 minutes
1 date
¼ medium red bell pepper
⅛ cup olive oil
¼ teaspoon sea salt or pink salt
½ teaspoon dried oregano
½ teaspoon crushed chili flakes (or to taste)
1 teaspoon apple cider vinegar
¼ cup walnuts
Zucchini Pasta
2 large zucchini or turnips
¼ cup chopped Italian (flat leaf) parsley
2 Tablespoons chopped walnuts
½ bell pepper minced
¼ cup chives or green onion
Instructions
Sauce
Process all ingredients together in a food processor until smooth.
Zucchini Pasta
On a spiral slicer, slice the zucchini into pasta ribbons, or use a vegetable peeler to make long flat noodles down the length of the zucchini. Toss with the other vegetables and herbs, and as much sauce as you would like (probably about ½ cup of sauce per serving). Garnish with more chopped parsley, and chili flakes if you like it spicy. Nutritional yeast is great as “parmesan.
Recipe by Plant Craft at https://www.rachelcarr.com/raw-zucchini-arrabiata/