Zucchini Pasta with Tomato Sauce
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My debut on YouTube is a fact . I do not have a large repertoire, so I started with this lovely recipe.
Raw zucchini is delicious!
The first time I tried a raw zucchini, I was really surprised how good it tasted.
If I want to get a lot of vegetables in, but don't fancy a salad, I'll make this raw pasta. I've never really replicated one single recipe of the tomato sauce and often it is much simpler than I present in this video, in other words just tomatoes and basil.
But for you I did research and watched over 20 YouTube videos for inspiration. Some aspects I took from the raw vegan cuisine, such as the use of sun dried tomatoes to intensify the flavor and make the sauce thicken and others from the Italian cuisine, such as using a carrot and celery. Celery is also widely used in the raw vegan kitchen.
Celery is the replacement for the salt shaker
Especially if you have been eating low-salt or salt-free, you really start to taste it. Celery is a delicious flavor and excellent replacement for the pinch of salt.
A clove of garlic, a green onion, I would also be fine without it, but if you are a fan, leave it on your ingredient list. You can hardly go wrong with this recipe and it remains a matter of taste so make adjustments until it is completely to your liking.
For example my cousin did not like it at all, she thought it tasted like gazpacho, not her favorite. I advised her to add some fruit if she ever wanted to try it. Mango, for example is used a lot, but grapes or dates are also good additions, if you want a sweeter sauce .
Why not try just part of the recipe, for instance just the raw zucchini pasta with your favorite sauce. Or if you hate the idea of raw pasta, then use regular pasta and mix it with the raw sauce. If it's the cold sauce that bothers you, warm it up a bit ( body temperature ).
Below you can read what I have used and the steps I've taken.
This can be used for the pasta with sauce:
± 300 grams wild tomatoes or cherry tomatoes
± 4 pieces of sundried tomatoes ( in oil)
Keep basil leaves to taste for the sauce and 1 sprig for garnish.
1 Spanish pepper ( in video we have seeds in it and let it become tough back panel . So let them away , if you do not like it )
Optional: salt and pepper
Depending on the strength of your blender, slice tomatoes, sun dried tomatoes, celery, carrot, basil, spring onion, chili and garlic into (smaller) pieces. Throw everything in a blender, all at once or in stages, again depending on your blender. Eventually you get a nice smooth sauce . I have not added other fluids, because the tomatoes contain a lot of moisture and I did not want a watery sauce .
Make the zucchini noodles, with or without skin, whatever you prefer. To avoid getting one endless string it is advised to cut before serving. The have strings at a more normal length, you can carve the zucchini over the length before you start, maybe about half a centimeter deep or even less.
Make the pasta just before eating or serving, because the zucchini obviously contains a lot of moisture, the longer it sits, the more water you'll find at the bottom of your plate or bowl.
Curious to know if you're going to try this. Let me know your experiences and of course love to hear your comments and suggestions .
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