Raw Tomato Basil Zucchini Pasta

April 28, 2011 By Leanne Vogel June 2, 2015

It’s finally starting to feel like Spring around here. We’ve had a couple of Spring showers, and I even got to walk the dogs at 8pm last night with NO JACKET. Yay! Best part about Spring? Landscaping! We moved into our house just under a year ago and currently have a ~~dirt~~ mud pit for a backyard. Kevin built the deck right before winter, but now we’re thinking of adding a pony wall and lattice off the front for some privacy. If his initial deck plan is any indication of what’s to come…

I think we’ll be more than set. Kevin will be extending the deck, building steps, fence, and laying down the sod in May + June, while I supply food + drink + go shopping for a few things to put in our backyard! First thing’s first, I’ve been eying up this patio set from IKEA…

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and this barbecue!

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I'm ready!

I can taste the grilled veggies already.

On with the eats…

You’ll need a spiral slicer for this recipe. I promise it will be the best $30 you’ve ever spent. You could shred the zucchini with a food processor, but you won’t get the long strands a spiral slicer will give you. Either way though, zucchini + pasta sauce is a sure win.

Raw Tomato Basil Zucchini Pasta

Author: Leanne Vogel

Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free

Prep time: 20 mins

Cook time: 7 mins

Total time: 27 mins

Serves: 4 entree sized servings

A light and refreshing Spring approach to pasta + sauce. This raw dish is packed with B vitamins, fiber, protein, and enzymes!

Ingredients

4 zucchinis, nibby ends removed
2 cups sun dried tomatoes soaked in 1 cup boiling water
2 fresh tomatoes – I used hot house
½ cup packed fresh basil leaves, stems removed
½ cup nutritional yeast + extra for garnish
¼ medium onion, diced – yield ¼ cup
¼ cup walnuts, roughly chopped + extra for garnish
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon himalayan rock salt, or to taste
freshly ground black pepper, to taste

Instructions

Soak sun dried tomatoes in boiling water for 5 minutes.
Meanwhile, combine all ingredients but walnuts in the bowl of your food processor.
When the tomatoes are done soaking, add them to the bowl with the 1 cup of soaking water.
Process the tomato mixture for 2 minutes, or until smooth. Remove bowl from machine and stir in chopped walnuts.
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.
Divide zucchini among 4 plates and top with sauce + extra walnuts.

Notes

You can add olive oil to this recipe, about 2 tablespoon would be good. I didn’t feel it was needed, but the option’s there!

View Nutritional Information (once on page scroll down)

I just love how light and satisfying this dish is. It would be a perfect meal to enjoy in our backyard?! June cannot come soon enough. Do you have any Spring/Summer landscaping plans? Have you been able to enjoy meals in your backyard? What have you had? Do you do raw meals? What’s your favorite?