This recipe was created last year for a series of raw dishes for Holmes Place, however, I never got around to posting it here. Also included, was this raw carrot slice and refreshing, light gazpacho. A wonderful addition would be Donna’s roasted thyme-infused cherry tomatoes, and for a more substantial meal, you could even use a combination of zucchini noodles and home-made pasta.
~ Garden, bursting with beans and zucchini
raw zucchini pasta with a creamy green garden dressing
This is a light, refreshing raw meal and 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. And is perfect for using up the surplus of summer zucchini 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
make 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 in order to create long, thin ribbons of zucchini. Or 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 in the zucchini 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.
creamy garden dressing
3. Drain the soaked cashew nuts and place in a high-speed blender or food processor, with the water, vinegar, olive oil and lemon juice – blend until smooth and creamy.
4. Add the basil, parsley and mint leaves and blend again 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, 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.
Goodness shared by Stacey
