How do I make the sun-dried tomato cream sauce?

Blend cashews, almond milk, sun-dried tomatoes, nutritional yeast, dried basil, salt, and garlic until smooth, adding more almond milk as needed for consistency.

What is the best way to prepare the zucchini noodles?

Trim the ends of the zucchini and use a spiralizer or a vegetable peeler to create the noodles, ensuring they are ready for cooking.

How long should I cook the zucchini noodles to avoid them becoming mushy?

Cook the zucchini noodles with garlic, olives, and artichokes in a skillet for about 4-6 minutes, tossing frequently, until they are al dente and crisp-tender.

Can I make this recipe if I don't have a spiralizer?

Yes, you can use a vegetable peeler to create wider, ribbon-like zucchini noodles, which will work just as well in this recipe.

How should I store any leftover Mediterranean Zucchini Noodles?

This dish is best served immediately, as zucchini noodles can become mushy if stored; it's designed to be enjoyed fresh.

4 years ago

Mediterranean Zucchini Noodles
[Vegan]

MW By: Maggie Wescott

Author Bio

Maggie Wescott is a chef, cooking instructor, and recipe creator and manages Alternative Dish. She... Read More

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A vibrant bowl of Mediterranean zucchini noodles tossed in a creamy sun-dried tomato sauce, garnished with halved Kalamata olives and chopped artichoke hearts.

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Mediterranean Zucchini Noodles

Dairy Free

Vegan

Mediterranean zucchini noodles are sauteed with garlic, kalamata olives, and artichoke hearts and then tossed with a rich sun-dried tomato cream sauce. This easy zucchini noodle pasta is packed full of flavor and is a healthy alternative to wheat pasta.

Ingredients You Need for Mediterranean Zucchini Noodles [Vegan]

For the Sun Dried Tomato Cream Sauce:

1 cup cashews, soaked in boiling water for 15 minutes if not using a high powered blender
1 1/4 cups almond milk or other non dairy milk
1/2 cup sun-dried tomatoes drained and rinsed if packed in oil
1 tablespoon nutritional yeast
1 teaspoon dried basil
1/2 teaspoon salt
1 clove garlic or 1/2 teaspoon garlic powder

For the Zucchini Noodles:

4 medium zucchini
2 cloves garlic minced
1/2 cup kalamata olives halved
1/2 cup artichoke hearts roughly chopped

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How to Prepare Mediterranean Zucchini Noodles [Vegan]

Add all sun-dried tomato cream sauce ingredients to a blender and blend until smooth. Add more almond milk a tablespoon at a time as necessary to help blend and create a rich, smooth sauce. Set aside.
Trim off the ends of the zucchini and use a spiralizer or vegetable peeler to turn the zucchini into “noodles.”
Heat a tablespoon of water in a large, deep skillet over medium-high heat. Add zucchini noodles, garlic, olives and artichokes and toss with tongs. Cook until noodles are al dente, about 4-6 minutes, tossing frequently. The noodles should be wilted, but still have some crunch. The noodles will get mushy if you cook them too long, so resist the temptation and stop when they are crisp tender.
Lower the heat to medium-low. Add 1/2 the sauce to the pan and toss to combine. Keep adding sauce until noodles are thoroughly coated. Serve immediately. Enjoy!