Zucchini Pasta in and Italian Rosee Sauce

This is a great way to replace traditional spaghetti. Either julienne or dice the zucchini and voilà! Raw pasta!


2 zucchinis
4 crimini mushrooms
1 large or 2 small/medium tomatoes
1 garlic clove
Variety of spices, including marjoram and basil
¼ cup of unsweetened, plain milk alternative (or less for a thicker sauce)
Dash of poppy seeds
Sprinkle of nutritional yeast

Chop or julienne the zucchinis, or if you have a spiral machine, use that. Chop the mushrooms into large pieces. Set on a plate.
Dice the tomato and put it in the blender. Add the garlic clove, the milk alternative and the spices (put in as many dried or fresh herbs as you want). To obtain the consistency you want, either add a tomato or add milk alternative. You can also add a bit of spinach to thicken the sauce (but it won’t be rosee colour anymore).

Pour the sauce on top of the vegetables. Sprinkle poppy seeds and nutritional yeast on top.

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