How do I make zucchini noodles without a spiralizer?

You can create zucchini noodles by carefully stripping the squash layer by layer using a hand-held vegetable peeler, discarding the watery center section that holds the seeds.

Why do I need to salt the zucchini noodles?

Salting the zucchini strips with sea salt and letting them rest helps draw out excess moisture, preventing a watery dish and making the noodles more tender.

What gives the tomato sauce its chunky texture?

The sauce gets its chunky texture from blending sundried tomatoes, fresh Roma tomatoes, garlic, basil, oregano, raisins, and hemp oil into a paste, then pulsing in chopped walnuts or Brazil nuts.

Can I make this recipe ahead of time?

While the sauce can be prepared in advance, it's best to toss the zucchini noodles with the sauce and warm them through just before serving to maintain their fresh texture.

What kind of nuts are recommended for the sauce?

The recipe suggests using either chopped walnuts or chopped Brazil nuts, pulsed a few times into the sauce for a finely chopped texture without over-blending.

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Zucchini Pasta with Chunky Tomato Sauce
[Vegan]

RC By: Rachael Campbell

Author Bio

Rachael is an intuitive mentor and healer, helping women create a life of success, love... Read More

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Zucchini Pasta with Chunky Tomato Sauce [Vegan]

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

Ingredients You Need for Zucchini Pasta with Chunky Tomato Sauce [Vegan]

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

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How to Prepare Zucchini Pasta with Chunky Tomato Sauce [Vegan]

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).
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.
After 30 minutes, wash the squash thoroughly with warm water to remove any excess salt, and let drain for 5 more minutes.
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.
Add the nuts and pulse a few times to chop the nuts finely (but do not blend).
Toss the sauce with the zucchini strips and sauté over medium-low heat for
1–2 minutes to warm through.