Raw Zucchini Arrabiata
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 2
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.
  • 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
  1. Process all ingredients together in a food processor until smooth.
Zucchini Pasta
  1. 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 ‚Äúparmesan.
Recipe by Plant Craft at https://www.rachelcarr.com/raw-zucchini-arrabiata/