A true golden oldie, but still every time so good! This raw zucchini spaghetti actually looks and tastes like real al dente pasta and is one of the dishes I always make during a workshop. People are often amazed how great raw food can taste. It is quick and easy. You only need a spiralizer with which the spaghetti is made. If you do not have one….well you need one, you will love it! But seriously if you do not have one, you can grate the zucchini in long strips. Vegetables spaghetti can be made of sweet potatoes, carrots, parsnip, kohlrabi and pumpkin.
The ingredients for 2 portions are,
- 1 cup fresh basil
- 2 tsp. nutritional yeast, lots of vitamin B, not raw
- 2 tsp. lemon juice
- 3 sun dried tomatoes, soaked
- 8 cherry tomatoes
- 1/4 cup green olives
- Salt and pepper to taste
- 2 small zucchinis, peeled if not organic
- 2 Tbsp chopped walnuts
- 2 Tbsp. extra nutritional yeast for the walnut Parmesan
Make the zucchini spaghetti using the spiralizer. Sprinkle the zucchini with a pinch of salt and let it sit until you make the pesto.
Put all the ingredients except the cherry tomatoes and olives into a food processor or small blender and pulse it fine. Add the tomato and olives and pulse a little more but there should be some texture left. Chop the walnuts real fine or pulse once in a small blender or food processor and mix with the 2 Tbsp. of nutritional yeast to make the vegan Parmesan. Rinse the zucchini, dry and mix with the pesto. Sprinkle with the walnut Parmesan.
Serve with a green salad. Arugula or romaine are great choices. This dish is very portable and makes a great lunch on the go.