Zucchini Noodle Penne Vodka Pasta

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Hey guys and welcome back! Last time I posted a zucchini noodle recipe I mentioned that I was not a huge fan of zoodles but ever since my last recipe, it was so good that I was inspired to create another one. What better than a traditional penne vodka sauce?! This is so creamy, rich and decadent, you will absolutely love this one! This is a raw vegan dish and is not only filling but actually really good for you. (also ladies, lower on the carbs than traditional pasta) 😉 This vodka sauce is actually really good and you can heat it up if you’d like and use it on regular pasta/spaghetti noodles as well. I actually ended up making extra and storing it in the refrigerator. It should have a shelf life of about 1-2 weeks. Let me know in the comments down below if you give this a try and what you think! xoxo

Prep time: 30 minutes

Serving size: 4 servings

 

Ingredients:

  • 1 large zucchini
  • 1/2 cup sun dried tomatoes
  • 1 medium tomato
  • 1 garlic clove
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 pitted medjool dates
  • 1 teaspoon lemon juice
  • 1-2 tablespoons water from soaked sun-dried tomatoes
  • 3 large basil leaves
  • 1/4 cup raw cashews
  • 4-5 grape tomatoes

 

  1. Soak the sun dried tomatoes in water for about 30 minutes. While you are soaking them, peel the zucchini and soak it in water and a splash of white vinegar to remove any possible pesticides. (Best to do this when eating raw zucchini due to its high pesticide levels)
  2. Spiralize the zucchini into spaghetti like noodles and set aside. (You can also do this first before you soak them)
  3. Chop up your medium tomato and add to a blender. Combine the rest of the ingredients except for the grape tomatoes and blend until creamy.
  4. Pour onto the noodles and mix together. Garnish with the grape tomatoes and basil. It is best to let it sit for about 15 minutes before eating to let the flavors marinate into the noodles.

 

 

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