Zucchini Pasta with Tomato Basil Sauce and Almond "Parmesan" Crumbles:

By • July 16, 2014 0 Comments

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This has now become a staple meal for me whenever I'm in a pinch during the week nights after long days or have a sudden craving for pasta. The softness and texture of the zucchini remind me of pasta and people cannot grasp how easy and simple the sauce and "croutons" can be done so fast, let alone the packed herb-flavors in this recipe! You can easily use a spiralizer for this but a nice sharp mandolin works just as well. The almond parmesan crumbles/croutons are probably my absolute favorite part of this dish; nutritional yeast reemphasizes the "cheese" flavor and it come nicely together into crumbles with the almonds, garlic, hemp seeds, and herbs to make a fantastic crunch to your "pasta"! Little crunch of GOODNESS in each bite! Absolutely amazing! You can double or even triple this recipe easily. This is a raw, vegan, gluten-free, soy-free, plant-based friendly meal. Sprinkle a few rips of fresh basil to garnish before serving. Bon appetit! *TIP this is great for those over-ripe tomatoes you have still lying around ;)Stacy

Advertisement

Serves 1-2

  • 1 large organic zucchini (or 2 small)
  • 4-5 sundried tomatoes, rehydrated (not oil-packed)
  • 1 heaping cup of any variety of tomatoes, roughly chopped
  • 1 garlic clove
  • 1 teaspoon Each: basil, oregano, onion powder,
  • Additions: red pepper flakes, thyme, rosemary
  • fresh basil, torn
  • 1/2 cup raw almonds (or sprouted)
  • 1 tablespoon organic garlic and herb seasoning
  • 1 tablespoon nutritional yeast
  • 1 tablespoon hemp seeds
  • sea salt and black pepper
  1. Rehydrate your sundried tomatoes either by soaking them in water overnight or in boiling water for 30 minutes to an hour on your counter.
  2. Use a spiralizer or mandolin for the zucchini and place into a bowl. Loosen with fingers to separate if they get stuck together.
  3. Add the plump sundried tomatoes, diced tomatoes, garlic, herbs, and red pepper flakes (if adding) into a food processor and blend into blended and well incorporated. Season with salt and pepper to desired taste. Add to the bowl of zucchini "pasta"
  4. For the crumbles: Using the same food processor (*the moisture leftover from the tomato sauce allows the crumbles to clump together*), add the almonds, garlic, nutritional yeast, garlic & herb seasoning, and hemp seeds. Blend into clumps form. **Optional (for non-raw eaters): Use a pan or a cast iron skillet. Heat olive oil or grapeseed oil and toast the parmesan ingredients until lightly toasted and fragrant. Turn off the heat and set off to the side to slightly cool before topping the dish.
  5. Toss the pasta and sauce together gently. Top with almond "Parmesan" crumbles. Before serving sprinkle fresh torn basil leaves. *TIP: Tearing the basil leaves will bring out the flavors more because of your natural oils in your fingers. Plus a rustic look never hurt anyone :)
  6. BONUS: Add some massaged kale, baby kale, spinach, or other greens to this dish for that extra health boost!

More Great Recipes:
Vegetables|Appetizers|Entrees|Hors d'oeuvres|Salads