Looking for alternative pasta recipes, I kept on stumbling on various zucchini “pasta” dishes. You see it once, then forget about it, you see it twice and then think….hmmmm why not?
The only “tool” you’ll need for this is a julienne peeler, which helps you make really finel looking spaghetti.
You can prepare this type of pasta with any kind of sauces, with cheese on top, with meat and so on. This time I went for a totally vegan version with a raw tomato sauce and sauteed mushrooms , which I enjoyed so much that it quickly jumped to the top of my recent food preferences.
So…here it goes. For a meal for 2 persons,
- 3 zucchinis
- 2 tablespoons olive oil
- 100 grams mushrooms
- salt and pepper
For the sauce:
- 400 grams raw tomato sauce (or 5-6 ripe tomatoes)
- 2 garlic cloves
- 1 small onion
- 1 small red bell pepper
- a pinch of cayenne pepper (or more…depending on your “spicy” preferences)
- salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons apple vinegar (another type will also do)
You’ll start by preparing the zucchini pasta. Peel each zucchini with the aid of the julienne peeler. The result should be very thin and long spaghettis. Stop peeling once you reach the middle part of the zucchini, where you have the seeds. This part is too soft to use in the pasta, so I just used it the next day in a soup.
Place the fresh zucchini pasta in a bowl, spread it with salt and let it rest for about 30 minutes. The salt helps remove the excess of water from the zucchini. If you skip this step, the pasta will be all soft and mushy…and you don’t want that
Now your timing is perfect for preparing the sauce and the mushrooms.
I just cut the mushrooms into slices and sauteed them with a bit of olive oil, salt and pepper, for 5 minutes, then placed them in a bowl.
The sauce I prepared was a raw one. My husband prepared it for the first time as a dip for tortilla chips and we loved it so much that we always look for reasons to make it again. And it’s also the quickest sauce you can make when your guests will be at your door in 5 minutes.
Put all the sauce ingredients in the food processor and blend them well, until you obtain a homogeneous paste. The sauce is done! If you have a lot left over, you can boil it for 10 minutes and consume it another day.
When the zucchini pasta has rested for 30 minutes, wash it with cold water to remove the salt and make sure you drain the water well.
Heat some olive oil in a wok pan and sautee the pasta for 5 minutes, stirring from time to time. Serve together with the sauce and the mushrooms.
I never thought vegetable pasta could taste so nice and be so close to the pasta we’re all used to, but it does! Hope you will feel the same 😉