Okay… that’s weird. Excerpts and links may be used, provided that full and clear credit is given to Mary Ellen Valverde/. It is very yummy. I am a recipe developer, writer, and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks. You can use other veggies like cucumber, carrot or pumpkin. I love homemade bread, pancakes, avocado, and anything in between! Can I use dried basil? Check out my first cookbook: The Veginner’s Cookbook! I wish we could post the picture of the finished product. ★☆. 3. Hi Elizabeth! This dish would have to be one of my all-time favourite meals. Pasta and zucchini are an excellent combination and the perfect way to fill you up – even with a small pasta dish. Yes, feel free to use dried basil or any leafy green instead Hope you like it! I think any nut butter could work . This raw & vegan Zucchini Pasta with Avocado Sauce and topped with Cashew Parmesan is the perfect healthy dish! Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Combine noodles, avocado sauce and cherry tomatoes in a mixing bowl. I like them raw much more than cooked and not having to use the stovetop in the summer is a plus as well. Hi Eleanor! 100% free and 100% delicious. After 20 minutes the zucchini should have lost quite a bit of its water - drain it and put it back in the bowl. https://yupitsvegan.com/one-pot-creamy-garlic-zucchini-noodles and garnish with desired toppings – I prefer Vegan Parmesan Cheese and red pepper flake. I (and my plants) really enjoy this sunny summer but I wouldn’t mind a few degrees less. If you do not want the zucchini noodles raw you can cook them in a large pan with a little olive oil for a few minutes. Zoodles are lifesavers in the summer <3. Any nuts can be used instead of the pine nuts, or even seeds. Yes, it can, but I think it’s better freshly made . That’s why these diets didn’t work for me. Hi! I am.going to get nutritional yeast next time I go shopping to see what that flavour is like. I’m following a high carb diet now and I’m so happy and healthy. « [Veginners] How to actually get into disputes over your diet, Vegan and gluten-free Pomegranate Chia Seed Pudding ». I added these to the avocado sauce: salt, pepper, fresh garlic. I also added some lightly sauteed mushrooms. Tried it for lunch today. The kids love this super healthy pasta recipe! Hi Shea! Strain spinach once cooked and be sure to remove any excess water. Boil the pasta in plenty of salted water (e.g. Meghan Markle’s Zucchini Pasta Sauce. :), Awww you noticed!! For the sauce, I added about 1.5 tsp minced garlic some garlic and a bit of salt/pepper to taste. I could live with no fat or even without desserts and other sweet treats, but I couldn’t live without carbs. This recipe will definitely be added to my rotation :). It’s delicious! For this recipe, brown julienned zucchini in a pan with a clove of garlic, a tablespoon of oil and a pinch of salt. It’s also gluten-free! How to serve this sauce. Copyright © 2014-2020 by Elephantastic Vegan. Once cooked blend in a food processor to create a smooth classic tomato sauce. Don't forget to top it with the Cashew Parmesan! Let me know if you give it a try! Put the Zucchini Pasta on a plate and enjoy. Once you’ve made the zoodles and blend all the sauce ingredients in a blender, you just need to combine both and add some cherry tomatoes on top. ★☆ I used a little more lemon juice, too, because it was too thick to blend; I’ll probably opt to just use water next time. vegan alfredo sauce, vegan zucchi pasta alfredo, soaked for a few hours or in boiling water for 10 minutes, (can sub tamari, soy sauce, or coconut aminos). I lost 26 pounds or 12 kilos, but it was hard to keep the weight off. Hi Jenyve! If you want to make this recipe for more servings, I'd recommend using 1 large zucchini per person. Can this be made in the morning and brought to work? Taste it and add more salt or lemon juice to taste. Put the spiralized zucchini in a large bowl, sprinkle half of the salt over the zucchini and give it a good mix. In the centre of the ribbons place a spoonful of vegan ricotta filling. Add all alfredo ingredients to a high-speed blender (starting with 1/4 cup of water) … Feel free to use other nuts instead of the pine nuts (I love cashews and walnuts) or any leafy green instead of the basil (spinach also works). In a blender add the tofu, raw cashews, salt, nutritional yeast, salt, and milk and blend until you achieve a ricotta like consistency. Please don’t share links not related to the discussion. And besides the tomatoes at the end, I also added sliced red onion. Pasta with zucchini. YUM!! PS: Loved your new logo and profile picture! There are a few elements to this recipe, but they are all simple and you’ll have whipped up an incredible meal on no time. You can share the link to our blog, but not the full recipe Have a nice day! Hi, this looks delicious! https://thestingyvegan.com/roasted-eggplant-and-zucchini-pasta I used 4 zucchinis, but only doubled the avocado blend (I did add a bit more water, but only because I thought it wouldn’t be enough sauce for the 4 zucchinis — but it turns out it was more than enough). Hi Susan! Then lay the other two ribbons horizontal across the other zucchini ribbons to form a cross (refer to images below). To make the ravioli you need four zucchini ribbons. Blend the rest of the ingredients (except the cherry tomatoes) in a blender until smooth. Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month. Let sit for 15 minutes, pat dry with paper towel. Then I stumbled across her interview where she described what she typically ate in a day. When I went vegan in 2012, I fell in love with food all over again. I’ve tried so many diets and carbs weren’t allowed in any of them. I think I used to much cashew parmason on the top… Mine is supper creamy too much. Fold each side over the filling, starting with the horizontal pieces first then the vertical pieces. You’re the best :), This simple zoodles recipe is perfect for all of us in a non-ending heath wave hovering over Europe – and I think I have an avocado (and bunch of zucchinis) in my kitchen :). Brunch Pro Theme by Feast Design Co. On top of grains. Tastes good! Add all alfredo ingredients to a high-speed blender (starting with 1/4 cup of water) and blend until smooth. I have a huge pile of basil leaves and am not even to 30g yet. Is there any way to make it without spiralizer? Hi Becky! I made this for lunch today and it was so good. Lay two slightly overlapping on the bench horizontal. Note that the avocado sauce yields about 2 cups and, at least IMHO, 2 Tbs was plenty to coat the single zucchini and tomatoes. Hi! Just remember not to rinse it, so the sauce sticks to it better. Required fields are marked *. Your email address will not be published. Your email address will not be published. The best thing to do is make the tomato sugo, and whilst that is boiling away create the other elements and then assemble.This recipe makes about 18 ravioli. I like this one even more because the other one cooked down really fast and you needed a lot of zucchini for one person. Sounds good So glad you enjoyed it! Besides, this recipe requires just 7 ingredients to make. Many vitamins are water-soluble and a significant percent can be lost with cooking, so raw food is so healthy because is full of vitamins and minerals. The noodles are ready in less than 5 minutes and the Spiralizer is really easy to clean, it’s totally worth it! maybe your zucchini was smaller or your avocado was bigger than mine! I’ve been living off popsicles lately. Just zucchini, a bouillon cube, and some water that has been slow cooked for 4-5 hours. Turn off the heat and then serve. Pasta, zucchini and saffron. Top zucchini noodles with alfredo sauce and if you’d like, some vegan parm. Hi Jessica! These zucchini noodles with avocado sauce are better fresh, but you can store them in the fridge for 1 to 2 days. Don’t get me wrong, nothing beats home-made pasta ravioli, but this version is so, so delicious and extremely healthy and wholesome. <3 Love zoodles and I’ve been putting vegan parm on everything lately :) This looks like such a comforting meal! Using a large oven tray spread generously the pasta sauce on the bottom of the tray. I love how this is so easy to make! Also.. is there ever too much cashew parmesan?