This was my favourite of the two dishes we prepared at the workshop. The zucchini was a tasty and healthy alternative to pasta for this entree. I’ll probably make this frequently during the summer. For now, I still prefer hot pasta when the weather is cool.
The recipes do not specify quantities, so I made this again at home and made my best guess at replicating the dish. I love it! Nana loves it! Bryan would rather have traditional pasta noodles and thinks the sauce is alright, but would prefer it warm, which is actually pretty easy to accommodate without a lot of extra work.
Raw Zucchini Pasta
Recipe by RAW food chef Renee Shaidle
- 1 medium sized zucchini
- 2-3 medium sized tomatoes
- 1 clove garlic
- 1tbsp olive oil
- 2-3 sun-dried tomatoes
- 5-6 basil leaves
- 3-4 oregano leaves
- Sea salt (to taste)
- Shred 1 medium zucchini using a spiral spinner (such as this vegetable twister) to make a spaghetti-noodle-like shape.
- Combine tomatoes, sun-dried tomatoes, garlic, olive oil, basil, oregano, and a ½ tsp of salt in a blender.
- Blend for a few seconds so the sauce is still chunky.
- Taste the sauce to determine if more salt is necessary. If so, add a small amount and blend again.
- Grind white sesame seeds in a coffee grinder until it takes on the texture of parmesan cheese.
- Buy a mixture of arugula, radish, and mixed greens.
Putting it all together
- Assemble like any other pasta: zucchini pasta topped with sauce, cheese, and sprouts.