Pasta is delicious, don’t get me wrong, but it often leaves me feeling stuffed to the brim and on a carb overload. That’s why when my friend Brooke, author of Naturally Wholesome Life, mentioned that she recently made zucchini pasta, I didn’t wait another day to give it a try.
In the past I’ve oohed and aahed over raw pasta recipes, but I thought since I didn’t have a spiralizer, I couldn’t make those dishes. Quickly I found that a spiralizer isn’t necessary because the same thin, yet textured, effect can be created with a peeler.
I chose zucchini and heirloom carrots to make the pasta and whipped up a sun-dried tomato sauce with cashews which added a whole new level of flavor. Enjoy!
> 2 medium-sized zucchini
> 1 heirloom carrot
> 2 tablespoons sun-dried tomatoes, in olive oil
> 2 tablespoons raw cashews
> 1 clove of garlic
> salt and pepper
> 8 cherry tomatoes, sliced
> 1/2 cup chickpeas
Peel zucchini and carrot into thin, pasta-like strands, and mix together.
To make sun-dried tomato sauce, add sun-dried tomatoes, cashews and garlic to food processor and season with salt and pepper. Process until pureed and smooth.
Assemble veggie pasta, sun-dried tomato sauce, tomatoes and chickpeas on plate, and season with salt and pepper.
Makes 1 serving.