This zucchini has a classic-style sauce, but the addition of Brazil nuts or walnuts gives it a non-traditional crunch.

Zucchini Pasta with Chunky Tomato Sauce [Vegan]

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  • 4 medium zucchini
  • 1 tsp + 1⁄2 tsp sea salt
  • 20 sundried tomatoes, soaked in warm water until soft (about 30 minutes)
  • 1⁄2 cup tomato soak water
  • 2 Roma tomatoes, chopped
  • 1 medium clove garlic
  • 2 heaping tbsp chopped fresh basil
  • 1 heaping tbsp chopped fresh oregano
  • 1 tbsp raisins
  • 1 tbsp hemp oil
  • 1⁄2 cup chopped walnuts or chopped Brazil nuts
  • Pinch red pepper flakes


  1. Trim the ends of the squash. Using a hand-held vegetable peeler, carefully strip the squash, layer by layer, into noodle-like pieces and gather into a colander (for best results, discard the watery center section that holds the seeds).
  2. Toss squash strips with 1 tsp of sea salt and place the colander over a large bowl to catch excess moisture. Let rest for 30 minutes.
  3. After 30 minutes, wash the squash thoroughly with warm water to remove any excess salt, and let drain for 5 more minutes.
  4. In a food processor, blend together the sundried tomatoes, 1⁄2 cup soak water, fresh tomatoes, garlic, basil, oregano, raisins, hemp oil, and 1⁄2 tsp of sea salt into a chunky paste.
  5. Add the nuts and pulse a few times to chop the nuts finely (but do not blend).
  6. Toss the sauce with the zucchini strips and sauté over medium-low heat for
  7. 1–2 minutes to warm through.


Variation: Skip the sauté step and serve at room temperature as a delicious raw dish.


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