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Meat Free Monday: Tomato Basil Zucchini Pasta

Posted by on 8/6/2012 to Community

hipsters for sisters healthful pursuit leanne vogel tomato basil zucchini pasta

Today’s Meat Free Monday menu is adapted from the Healthful Pursuit’s Leanne Vogel. Her Raw Tomato Basil Zucchini Pasta can be made completely raw or lightly warmed in a sautee pan, as we did at home. This recipe proves that healthful vegan eating can be just as decadent, rich, and flavorful as even traditional Italian fare, without all the refined carbohydrates. This version also has tons of fresh, nutrient and enzyme rich vegetables, protein, and fiber.
Whether you are on a cleanse or are looking for a summery light, yet savory option to add in your dinner rotation, this one will do the trick. It gave us the comforting, home made Italian fix we were craving, made completely with nutrient dense whole foods. 
Makes 5 Servings.
  • 5 zucchinis, ends removed
  • 1 1/2 cups sun dried tomatoes soaked in 1 cup boiling water
  • 4 fresh tomatoes – we used organic heirloom variety
  • 1/2 cup packed fresh basil leaves, stems removed
  • 1/2 cup nutritional yeast for garnish
  • 1 medium onion, diced
  • 1 pack of baby Portabella mushrooms
  • ½ cup walnuts, roughly chopped + extra for garnish on top
  • 6 garlic cloves, minced- we love garlic, so use less if you don’t!
  • 2 tsp dried oregano to garnish on top
  • 1 tsp Himalayan rock salt, or to taste
  • Freshly ground black pepper, to taste
You may also add 1 tsp of Olive Oil, but we did not.
You will also need: a spiralizer (we used a plain peeler because our spiralizer wasn’t working--I don’t suggest this for the sake of time).
  1. Soak sun dried tomatoes in boiling water for 5 minutes.
  2. Combine tomatoes, basil, 2 garlic cloves, soaked sun dried tomatoes, with ½ cup of the soaking water in the bowl of your food processor (we used the Vitamix instead). (If you are making a completely raw dish, put all of your garlic in here. Also, marinate the sliced mushrooms and diced onions in olive oil with a couple tablespoons of tamari. Let marinate for at least 20 minutes and put this marinade in the dehydrator, if you have one, at 115 until the rest of the dinner is ready).
  3. Process the tomato mixture until blended depending on your chunky/smooth sauce preference. Remove bowl from machine and stir in chopped walnuts- blend only until walnuts become chopped pieces.
  4. (Skip this step if making a raw dish) In a large skillet, heat a couple tablespoons of grape seed or coconut oil. Lightly sautee the onion and the rest of the garlic. Then add in the mushrooms. 
  5. While the above is on the stove, make the pasta: cut zucchini in half vertically and use spiral slicer to make long strands. If you don’t have a spiral slicer, you can shred with a food processor or hand held grater.
  6. When the onion, garlic, and mushrooms are done, pour the blended sauce mixture into pan to warm. Also warm zucchini noodles by warming them in a separate pan.
  7. Divide zucchini among 5 plates and top with sauce. Garnish with extra walnut pieces, nutritional yeast (“Parmesan”), oregano, salt, and pepper
Enjoy! This is delicious with a glass of red wine or even a delicious beet ginger juice for cleansers!

Leanne’s original recipe is posted here: