Raw Vegan Mediterranean Pasta

Raw Vegan PastaRaw Vegan Mediterranean Pasta

Back in the day I made a similar dish with whole wheat pasta, shrimp and a sauce with white wine, cooked tomatoes, olives, capers and feta cheese. It’s been years since I’ve had cheese and although I still eat and love cooked pasta this is a nice light summer dish. It’s surprisingly delicious and satisfying.

Adapted from Mimi Kirk’s recipe in Live Raw!  A must read book!

2 medium zucchini
1 medium summer squash
Tomatoes- either grape cut in half or heirloom seeded and chopped.
¼ Vidalia onion finely minced
1-2 cloves garlic minced
½ cup olives sliced
2 tablespoons capers
1/4 cup fresh parsley
1 handful fresh basil sliced
1 teaspoon fresh oregano
1/3 cup olive oil
1 teaspoon champagne vinegar
1 teaspoon raw local honey or brown rice syrup
½ teaspoon red chili flakes
sea salt and freshly ground black pepper to taste
rice based parmesan cheese or nutritional yeast
Use a spiralizer or food processor to turn your zucchini and summer squash into pasta. Let drain in colander while creating your sauce. For the sauce chop the onion and tomatoes and place in a medium sized bowl. Sprinkle with capers, olives and fresh parsley. Whisk together the olive oil, vinegar, honey, chili flakes and salt and pepper. Add drained squash to the bowl and toss with the dressing. Top with fresh basil and vegan cheese or nutritional yeast. Serve with vegan arugula pesto. Enjoy!!!

logoiconNancy Bond Holistic Health Coach and Vegan Cook
www.eathealglow.com eathealglow@gmail.com