raw zucchini pasta with a creamy green garden dressing

This recipe was created last year for a series of raw dishes for Holmes Place; however, I never got around to posting it here. So here it is!

Also included in this series of recipes:

• raw carrot slice
• summer gazpacho 
• blackberry – acai popsicle
• golden honey passionfruit elixir
• strawberry raspberry goji smoothie
• artichoke with a tahini-sesame dipping sauce
• a simple spring asparagus soup
• golden-crusted Brussels sprouts

~ Garden, bursting with beans and zucchini

raw zucchini pasta with a creamy green  garden dressing

This light, refreshing, raw meal makes a great pasta replacement.  I love how the zucchini noodles behave so similarly to pasta. Tossed with a creamy herb dressing, it is a perfect meal on a hot Summer’s day. It is ideal for using up the summer zucchini surplus in the garden.  

serves 4 

Recipe slightly adapted from here.

for the noodles

2 large/800g mixed zucchini (yellow and green zucchini are always nice)

½ tsp fine Himalayan salt

for the creamy garden dressing

½ cup raw cashews (soaked overnight/a minimum of 4 hours)

2 Tbsp water

2 Tbsp extra-virgin olive oil

2 Tbsp freshly squeezed lemon juice

1 Tbsp balsamic vinegar

½ cup chopped fresh basil

¼ cup chopped fresh parsley

2 Tbsp fresh mint leaves

freshly ground pepper

pine nut parmesan for sprinkling

prepare the noodles

1. Wash, dry, and cut the ends off the zucchini. Take a box grater and place it on its side—the side with the largest grating holes on it face up; with pressure and in long strokes, push the zucchini along the top of the grater to create long, thin ribbons of zucchini. Alternatively, use a vegetable peeler or mandolin to make long ribbons.

2. Sprinkle the zucchini with the salt, toss gently, and place in a colander over a bowl for 20 minutes, allowing the excess liquid to drain. Then, carefully and gently squeeze the zucchini over the colander. Pat with a clean, absorbent kitchen towel to dry and soak up more of the liquid.

prepare the dressing

3. Drain the soaked cashew nuts and place them in a high-speed blender or food processor. Blend the water, vinegar, olive oil, and lemon juice until smooth and creamy.
4. Add the basil, parsley and mint leaves and blend until the herbs are well incorporated.

to assemble

5. Using your hands, gently toss the zucchini with about three-quarters of the dressing.
6. Sprinkle over the pine nut parmesan and a few rounds of fresh pepper and toss again, using more dressing if needed.

To serve, garnish with more pine-nut parmesan and small leaves of basil and mint. This dish is best served immediately.

suggestions

• Donna’s roasted thyme-infused cherry tomatoes would be a wonderful addition. 
• You could even use a combination of zucchini noodles and homemade pasta for a more substantial meal.

Goodness shared from Stacey