I live in a city blessed with lots of raw and vegan restaurants.
One of my favorite ways to treat myself to is feast on a plate of creamy goodness in the
form of Raw Vegan Angel Hair Zucchini Pasta with “Neat” Balls.
Lately, I have fallen in love with the taste and texture of zucchini noodles or zoodles.
As a pasta lover, zoodles deliver the pleasure of pasta without the fear of extra pounds.
Due to the fact that zucchini has a high water content, it is low in calories, carbs and sugars,
but high in essential nutrients like potassium, manganese, and antioxidants like vitamin C
and vitamin A.
The rich, creamy sauce in this dish is tomato-based.
Tomatoes are an excellent source vitamin C, biotin, molybdenum and vitamin K.
They also supply us with copper, potassium, manganese, dietary fiber, vitamin A (in the form
of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus.
Specific antioxidant nutrients found in tomatoes have been associated with antioxidant protection.
Tomatoes have also been shown to provide significant cardiovascular support and anti-cancer benefits.
With regards to phytonutrients, tomatoes are a rich source–providing flavonones, flavonols, hydroxy-
cinnamic acids, carotenoids (including lycopene, lutein, xeaxanthin, beta-carotene), glycosides and
fatty acid derivatives.
After dining on delectable raw vegan zucchini pasta dishes in different establishments, I decided
to try to recreate my favorite comfort food at home.
How hard could it be?
Zoodles or thin spiralized zucchini noodles form the basis for this raw vegan pasta recipe.
The sauce is a creamy blend of tomatoes, cashews and spices.
Walnuts are transformed into meatless “neat”balls– although pecans can also be used.
Best of all, the end result is generally an exquisite bite of raw food heaven!
There are many variations on this theme, but here’s one way to make this vegan zucchini
pasta dish sing!
Raw Vegan Angel Hair Zucchini Pasta with “Neat” Balls
Zucchini Noodles “Zoodles”
1 or 2 large zucchinis
Use a spiral slicer to turn your zucchini into long strands of angel hair pasta.
If you don’t have a spiral slicer, use a julienne slicer or a simple cheese grater to make
Shred the entire zucchini.
Set the zoodles aside while you make your sauce.
Creamy Marinara Sauce
1/2 cup sun dried tomatoes, soaked
1/2 cup cashews, soaked
1/2 red bell pepper
1 clove of garlic
1 teaspoon of dried basil
1 teaspoon of dried oregano
A pinch of sea salt and pepper
1/4 cup filtered water (or more, if needed)
1/2 cup kalamata black olives, slice in half
Soak the both the cashews and sun dried tomatoes in water (separately)
for about 30 minutes before making your sauce.
Add all of the ingredients to your blender or food processor.
Blend until the sauce reaches the desired consistency.
Stir black olives into the sauce.
Note: For a chunky sauce blend for a shorter period of time–blend the mixture longer
for a smoother sauce.
Raw “Neat” Balls
1 cup walnuts, soaked for 6 hours in water
1 tablespoon sun-dried tomatoes
1 stalk celery, chopped
1/4 cup grated zucchini
1 slice onion, chopped
1/4 red bell pepper, chopped
1 clove of garlic, crushed
1/4 cup grated carrot
1/4 cup parsley, finely chopped
1 tablespoon extra virgin, cold pressed olive oil
A pinch of red pepper flakes
A dash of oregano, Himalayan or Celtic sea salt and black pepper
A squeeze of fresh lemon juice
Soak 1/2 cup of walnuts for 6-8 hours before making your pasta.
Add all of the “neat”ball ingredients to your food processor.
Pulse/blend the mixture briefly.
Scrape mixture from the sides of the food processor.
Continue to pulse the mixture until all of the ingredients are blended.
into a chunky mix of walnuts and veggies that clump together easily so that the mixture
can be formed into balls.
Stop blending occasionally to check the consistency of your mixture, then test to see if you
can roll the ingredients into a firm ball in your hand.
Note: If your mixture is too chunky, the mixture may not stick and fall apart too easily.
If you over process, you may end up with a pate or mush that won’t hold it’s meatball shape.
Using a tablespoon measure, simply scoop the mixture into small balls.
Place the balls on a plate or cutting board and set aside.
When you are ready to serve, stir the marinara sauce through the zucchini noodles,
and top with the “neat” balls.
Sprinkle a little crushed red pepper flakes on top, if desired.
Dig in and enjoy!
What are your ways to dress and sauce your zoodles?
Share your thoughts and comments with us.