Stringy and savory, zucchini pasta is a delectable and healthy alternative to its high-carb counterpart. As convenient as it might be to cook up a serving of spaghetti, you’ll consume tons of carbs, calories and questionable ingredients when you opt for conventional noodles. On your next pasta night, dust off your spiralizer and use strands of the green squash as your base. Toss the noodles with fiery ingredients and zesty spices for a raw, vegan dish well worth your time.
Raw & Vegan Tandoori Pasta
3 large handfuls of organic mixed greens
2 large zucchinis
1 Tbsp. hemp seeds
2 cups halved cherry tomatoes
½ sweet onion, finely sliced
1 Tbsp. chia seeds
1 Tbsp. almond butter
Inside of 2 zucchinis (leftovers from spiralized zucchinis)
1 medium red pepper
1 clove garlic
1 tsp. tandoori masala
¼ tsp. sea salt
Juice of 1 blood orange (or regular orange)
Juice of 1 lime
- Use a spiralizer or potato peeler to slice zucchini. Retain the insides for the sauce.
- In a blender, combine all ingredients for the sauce, including the zucchini insides. Process until smooth, adding water if necessary.
- In a large bowl, assemble the pasta. Place greens in the bowl first, then zucchini strands and cover with sauce. Top with hemp, tomatoes and onion.