Raw Zucchini Noodles with Creamy Spinach Sauce

It’s been a while since I made zucchini noodles. They are so easy and so nutritious and such a light and quick meal. You need the spiralizer, but it is such a fun and inexpensive addition to your kitchen, so an easy investment. I have always loved these noodles because they are raw, vegan, deelish and healthy, but my sister loves them because they are gluten-free and still has that fun pasta meal feel to them. So awesome for everyone!

I love love love the Pinenut Parmesan. I have used it with so many different dishes as it is so versatile and deelish!

Check out these other Zucchini Noodle dish ideas 🙂

Amazing Raw “Peanut” Sauce and Zucchini Noodles, Raw Zucchini Noodles and ‘Peanut’ Sauce II, Raw Sweet & Spicy Sesame Noodles, Lemon Basil Pesto & Raw Zucchini Pasta, Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes and Zucchini Noodles with Sun-Dried Tomato Pesto.

Raw Zucchini Noodles with Creamy Spinach Sauce

Pasta
2-4 zucchinis, spiralized

Creamy Spinach Sauce
4 cups spinach
1 small garlic clove
1/2 cup cashews
1/4 cup water
1 tbs lemon juice
1 tbs olive oil
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp thyme

Blend in high speed blender until very smooth.

Pinenut Parmesan from Raw Crisp Caesar Salad Recipe

1/2 cup pinenuts
1/2 cup whole cashews or macadamia nuts
2 teaspoon good oil or fresh water
6 tablespoons nutritional yeast
pinch dried garlic granules or powder
pinch Celtic or sea salt

First process macadamias and cashews until ground. Then add the pine nuts and process briefly. Follow with the rest of the ingredients and process until well mixed.

Toss the noodles with the sauce and sprinkle with Pine Nut Parmesan. Serve & Enjoy.

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Zucchini and Green Zebra Tomato Lasagne with Basil-Pistachio Pesto

I have made this dish many times over the last couple of years, sorry for waiting so long to share it with you! It is one of my faves!! And you can use each component on its own in other dishes as well 🙂 SO versatile and deelish! A total crowd pleaser – beautiful and amazing! Plus it has been one of their top sellers at the restaurant for years!

Zucchini and Green Zebra Tomato Lasagne with Basil-Pistachio Pesto
Recipe by Matthew Kenney of Pure Food and Wine
Serves 6

Lemon-Pignoli “Ricotta”

2 cups raw pignoli nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon sea salt
6 tablespoons water

Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1/4 small onion, chopped
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon agave
2 teaspoons sea salt
Pinch hot-pepper flakes

Place all ingredients in a Vita-mix or high speed blender, and process until smooth.
Basil-Pistachio Pesto
2 cups packed basil leaves
1/2 cup raw pistachios
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper

Place all ingredients in a Vita-mix or food processor and process until well combined but still slightly chunky.

Lasagne
3 medium zucchini, ends trimmed
3 medium green-zebra tomatoes (or other heirloom variety)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Pinch of sea salt and fresh pepper

Garnish: whole basil leaves

  1. Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices.
  2. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil. (or make individual portions by layering into square shapes on plates)

Raw Zucchini Noodles and ‘Peanut’ Sauce II

I haven’t pulled out the spiralizer in a long time! During the raw part of the cleanse I was inspired to break it back out. YUM! I missed these zucchini noodles, so perfect, light and tasty! I love Peanut Sauce sooo much but when I make it at home I normally make it with Almond Butter so it is much healthier for us. Still comes out soo amazing 🙂

See these recipes for more inspiration on making Zucchini Noodles: Fig Fennel Pasta, Amazing Raw “Peanut” Sauce and Zucchini Noodles, Raw Sweet & Spicy Sesame Noodles, Lemon Basil Pesto & Raw Zucchini Pasta, and Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes.

Raw Zucchini Noodles and ‘Peanut’ Sauce II

1/3 cup almond butter
2 garlic clove, minced
juice of 1 lime
3 Tablespoons agave nectar
3 Tablespoons Nama Shoyu
3 Tablespoons water
2 Tablespoons grated ginger
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt

In a blender puree together almond butter, garlic, lime juice, agave nectar, Nama Shoyu, water, ginger, red pepper flakes and sea salt until mixture is smooth. If needed add more water one tablespoon at a time to reach a desired consistency.

Fig Fennel Pasta

I love love love figs! They are so sweet and quite possibly the best fruit ever! This dish has so many elements and so many flavors yet works so perfectly with the figs. This was very filling as there was so many ingredients involved. I loved the whole dish as it was so delightful! I always appreciate zucchini pasta but this was one of the best preparations I have seen so far. The summer brings us so many gorgeous vegetables and this dish really takes advantage of them. Enjoy the figs while they are still in season!

pictures aug 09 013

Fig Fennel Pasta
Recipe adapted from Living Light
Serves 4-6

4 medium zucchini
1 tablespoon sea salt

Dressing:
1 cup basil leaves
1/4 cup olive oil
1/8 cup pine nuts
1 tablespoon lemon juice
3 fresh figs, destemmed
2 cloves garlic
½ teaspoon ground fennel seed

Salad Ingredients:
1 cup tomatoes, diced
1/2 cup yellow or red bell pepper, chopped
1/2 cup carrots, shredded
8 fresh black or green figs, sliced
1 shallot, finely chopped
2 tablespoon capers
2 tablespoons fresh basil, cut into long thin strands
1 tablespoon scallions, very finely sliced
2 teaspoons fresh tarragon, minced
2 teaspoon parsley, minced
1/2 teaspoon black pepper

  1. Use a spiralizer to slice the zucchini into long noodles. Add one tablespoon salt to the zucchini noodles and toss thoroughly. Allow it to stand at room temperature for 15 – 20 minutes while preparing the dressing and vegetables.
  2. Put ingredients for dressing together in a blender and puree.
  3. Put the dressing and the remaining ingredients, except salted zucchini, in a large bowl and toss thoroughly.
  4. Gently squeeze the excess liquid from the zucchini, rinse and drain well. Pat zucchini noodles dry, and add them to the vegetables. Toss everything together gently and salt to taste. Serve chilled.

Amazing Raw “Peanut” Sauce and Zucchini Noodles

Peanut sauce

Shocker! I am making Zucchini Noodles 🙂 They are just so good and there are so many sauces you can serve with them! Tonight I made Natalia Rose’s  Delicious Amazing Raw “Peanut” Sauce from her The Raw Food Detox Diet Book. It really tastes super peanuty to me, but there are no peanuts in this sauce. Raw peanuts are really hard to find although they are available.

I love that this makes a full 2 cups of sauce, so we have enough for tonight for dinner and more for salads for lunch tomorrow! SO awesome and tasty!!

Males 2 cups

1 cup raw almond butter
2 tablespoons fresh ginger
1/2 cup water (to thin)
4 tablespoons fresh lemon juice
1/4 cup pure maple syrup
3 tablespoons Nama Shoyu soy sauce
4 tablespoon sesame oil
2-3 cloves of garlic
1/2 serrano or jalapeno chile

Blend all ingredients at high speed until smooth. This makes an unbelievable dipping sauce for carrots other veggies, and it is amazing as a salad dressing or a sauce over Young coconut noodles.

Raw Sweet & Spicy Sesame Noodles

pasta 1

I obviously have a thing for Zucchini Noodles. I would say my go to SAD comfort food would be Long Pasta, so having these as a raw and much more beneficial alternative has been amazing!!

I grew up eating Cold Sesame Noodles from Chinese Restaurants and still think about that sweet, nutty taste! So although I don’t want to eat that any more, it is nice to come up with something similar while keeping it all Raw. This sauce is not as sweet and nutty as the Chinese Restaurant sauce but it was really great!! I want to keep experimenting maybe with more sweeteners and almond butter next time.

Enjoy 🙂

Raw Sweet & Spicy Sesame Noodles

Serves 3-4

  • 4 medium zucchini (peeled if NOT organic)
  • 1/4 – 1/3 cup raw sesame oil
  • 1 tablespoon flax seed oil
  • 1/4 – 1/3 cup Nama Shoyu
  • 1 – 1 1/2 tablespoon rice vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 – 1/3 cup raw tahini
  • Couple drops of Stevia &/or 1-2 Tablespoons of Agave
  • 4 scallions, finely sliced
  • Hot Pepper/Chili Sauce (optional)
  1. In a bowl whisk the sesame oil, Nama Shoyu, rice vinegar, red pepper, agave &/or stevia drops and tahini, set aside.
  2. Spiralize the zucchini and then place the noodles on a paper towel to draw out some of the moisture.
  3. Divide the noodles into bowls and mix together with the Sesame sauce.
  4. Garnish with the scallions and the hot pepper sauce.pasta 2pasta 3

Lemon Basil Pesto & Raw Zucchini Pasta

pasta 3I love Zucchini Pasta! I feel so decadent eating it, yet all I am having is delicious sauce and a whole zucchini. So if you are ever looking for that perfect “guilt free” meal, here you go! We love Pesto in my house and here is a new take on my usual.

Lemon Basil Pesto & Raw Zucchini Pasta

3-4 servings

2 cups packed fresh basil
2 cloves of garlic
1/4 cup extra virgin olive oil
¼- ½ cup raw pine nuts
2 tablespoons of fresh lemon juice
1 tablespoon of fresh lemon zest
2 heaping tablespoons nutritional yeast
¾-1 teaspoons sea salt
4 medium zucchini
either sun-dried tomatoes or grape tomatoes

1. In a food processor combine the garlic, basil, lemon juice, lemon zest, salt and oil and process until smooth. Add pine nuts and nutritional yeast and process.

2. If you are using non-organic zucchini peel them, if not just go ahead and spiralize all the zucchini or use a vegetable peeler. Use paper towels to blot the zucchini in order to remove some of the moisture.

3. Plate the zucchini pasta and pesto with tomatoes and serve.pasta 2pasta 1

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