Zucchini noodles with marinara & cashew parm

CHICOPEE, Mass. (Mass Appeal) – You don’t need a stove top or oven to make this delicious healthy “pasta” dish! Mary Lawrence, Owner and Executive Chef, WellonWheels.com showed us how to make an easy raw zucchini noodle dish.

Raw “Zoodles” with Sundried Tomato Marinara and Cashew Parm
Zucchini noodles or “zoodles” are made with a spiralizer and they’re a fun way to get kids involved in meal prep. The sauce can be whisked up in mere minutes with a food processor so you can have dinner on the table in no time.

1 zucchini
2 campari tomatoes, seeded and chopped
1/2 cup sun-dried tomatoes (about 8)
1/4 cup kalamata olives
2 cloves garlic
2 Tbl chopped fresh parsley
1/4 cup chopped fresh basil
2 Tbl extra virgin olive oil
Sea salt to taste

Cut ends off zucchini, slice into pieces that will fit easily into spiralizer, and spiralize on thin setting to make “zoodles” Pulse tomatoes, sun-dried tomatoes, olives and garlic 5-6 times in a food processor or until coarsely chopped. Add remaining ingredients and pulse 1-2 times to combine. Use as topping for spiraled zucchini spaghetti.

Cashew Parm

1/2 cup raw cashews (soaked, drained & rinsed, then dried)
2-3 Tbl nutritional yeast
1/4 tsp sea salt

Pulse together all ingredients in a food processor until finely chopped and well blended.

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