Zucchini Pasta In Tarragon Sauce

I recently had the privilege of sharing some raw vegan creations at a dinner party I helped cater. I made this raw vegan zucchini pasta and was so glad everyone enjoyed it as much as they did. As promised, I’m sharing the recipe so everyone can re-create it! It’s a favorite that is sure to please.

With the help of my sweet friend Liz, we spiralized the zucchini, mandolin sliced the bell peppers and shallots, and tossed it all in a savory delicious tarragon cashew sauce.

I do love sharing recipes and inviting vegans and non-vegans alike to incorporate more fresh fruits and veggies in to their diets. This zucchini pasta dish is an easy one to make and such a delicious main meal to share and enjoy any day of the week!

Whether you’re vegan or not, good food is good food and that is something we can all appreciate. Bon app├ętit!

 

Here’s how I made it!

For the pasta:

  • 2 yellow zucchini squash
  • 2 green zucchini squash
  • 1 small shallot
  • 1/2 bell pepper, any color

How to: Spiralize or mandolin slice the zucchini in to desired strips or noodle. Any size works. I prefer thin ‘noodles’. Mandolin slice the shallot very thinly and seperate the pieces. Using the mandolin slicer or a very sharp knife, thinly slice the bell pepper. Set aside in a colander to drain the excess liquid while you prepare the sauce. (This is the spiralizer and mandolin I use and can’t live without!)

For the sauce:

  • 1 cup cashews, soaked at least 20 minutes
  • 1/2 cup water
  • 1/4 cup extra virgin olive oil
  • 3 sprigs of fresh tarragon
  • 4 green onions
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 – 1 teaspoon salt

How to: Add all sauce ingredients to blender and blend until smooth, scraping down sides as necessary.

To serve: Add half of the sauce to the pasta and toss to combine. Add more sauce if you wish. Optional garnish: fresh tomatoes and grated macadamia nuts and a sprinkle of *nutritional yeast. This dish goes well with a side of spinach dressed with a touch of olive oil and balsamic vinaigrette. You may reserve the extra sauce for salad dressing or veggie dip. Will keep for up to three days in the fridge.

*Nutritional yeast is a deactivated yeast that tastes nutty, zesty, similar to cheese. It is not a raw ingredient but is loaded with B vitamins and other nutritional benefits! I often include it in my meals.

 

If you want to see what other delicious foods I shared at this dinner party, you can check that out here: Raw Vegan Lemon Cheesecake and Corn toastadas!

 

disclaimer: this post contains some amazon affiliate links. Every purchase provides a small commission that helps keep this blog running so I can continue sharing so many more great recipes with you. All opinions are my own. Rest assured, if I don’t love it, I won’t share it.

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