You can tell a lot about what’s going on in my life by what’s on my library queue. I have this weird habit of getting fascinated by one particular subject and then reading everything I can about it until I get bored and find my next interest. This year alone I’ve been through a gardening phase, a running phase, a preserving food phase, a cycling phase, a twitter phase (yes, there are books on it!), a vegan nutrition phase, and a writing phase. My newest phase? Raw food.
With the weather warming up and longer days approaching, my body has been craving more cooling and fresh foods like salads, raw veggies, and raw soups. The only problem with a lot of raw food recipes that I’ve seen is that they tend to be a tad labor-intensive and nut-based. I really enjoy using nuts in recipes, but I wanted a recipe that was a bit on the lighter-side.
This week I set out to create an easy raw entree that is fresh, delicious, and can be prepared quickly. I ended up with a hearty zucchini pasta dish covered with a light, creamy tomato sauce. The best part? This meal can be prepared in 5 minutes!
We’ll start by spiralizing some zucchini to make our raw pasta. Have you tried spiralizing zucchini before? It’s amazing and I highly recommend it. If you’re new to spiralizing, check out my full tutorial on How to Spiralize Zucchini. To do this, you will need a spiralizer (I use this one by World Cuisine) or you can use a food processor to cut your zucchini into matchsticks for a “penne” pasta.
Then we blend our sauce. Throw your tomatoes, tahini sauce, garlic, herbs, and salt into a blender. In under 30 seconds your creamy, flavorful sauce is ready!
- 2 medium zucchini
- 2 medium roma tomatoes
- 1 medium garlic clove, minced
- 1 tablespoon tahini
- 1.5 teaspoon dried basil
- .5 teaspoon oregano
- Freshly ground sea salt and pepper to taste
- Process zucchini into spirals or matchsticks. Set aside.
- Add tomatoes, garlic, tahini, basil, oregano, and salt to blender. Blend until smooth.
- Top zucchini with sauce and serve.