Zucchini Pasta Recipe

zucchini pasta recipe

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This here is a vegetarian meal that is overflowing with positive vibes!  Bright “noodles” consisting of fresh summer zucchini, yellow squash, carrots, and red pepper are combined with a creamy & savory Macadamia nut based sauce.  I limit my processed carbohydrates so this is a wonderful alternative to traditional pasta which has a high glycemic index – higher GI foods are broken down into sugar quickly and contribute to spiked insulin (which in turn results in weight gain and a host of other health problems).  Sadly, regular pasta is not a real whole food so be smart and limit.

 

No fancy tools are needed for this easy zucchini pasta recipe – I simply used a vegetable peeler.  If you do own one of those fancy cutting tools, go for it.  I am all about simple.  In a matter of a few minutes, I peeled off my veggie noodles and blended up this Alfredo sauce.  The sauce is a delight – with just the right amount of spice and a perfect creaminess to compliment the crisp vegetables.  If you are a planner, do soak the nuts for added nutrition.  If not, A-ok!  Finish her off with fresh basil and any other herbs you have hanging around.  I sprinkled our fettuccine with a heavy hand of chopped raw cashews – but pine nuts or more macadamia nuts would also be divine.  Truly a summer meal to stand up and applause for!  (recipe adapted from Vegan Fusion World Cuisine)

You are going to love this summer recipe. It’s raw – it’s vegan – its incredibly wholesome and healthy – and it’s quick and easy (yes!!!!).  Sprinkle it with love and soak up the goodness.

Blessings and happy cooking to you!

RAW Fettuccine Alfredo & The Highly Sensitive
 
Serves: 2
Ingredients
  • PASTA
  • 1 small purple carrot, thinly julienned or grated
  • 1 small orange carrot, thinly julienned or grated
  • 1 large zucchini, thinly julienned
  • 1 large yellow squash, thinly julienned
  • 1 red pepper, thinly julienned
  • SAUCE
  • ¾ - 1 cup unsweetened coconut milk (or water if a thinner sauce is desired)
  • 1 cup soaked (soaking optional) macadamia nuts
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons shoyu or soy sauce
  • 1½ teaspoons minced garlic
  • ½ teaspoon apple cider vinegar
  • 1½ teaspoons nutritional yeast
  • 1 tablespoon tahini
  • Pinch of crushed red pepper flakes
  • Salt & pepper to taste
  • GARNISH: fresh basil and any other herbs, crushed nuts
Instructions
  1. Combine all sauce ingredients in a blender and blend well until smooth. May need to add more liquid to get desired consistency. Combine all pasta ingredients in a bowl and mix well.
  2. On individual plates, pour a layer of sauce then top with noodles. Garnish with herbs and nuts.