Zucchini pasta with tomato basil sauce and almond "parmesan" crumbles:
Pasta and macaroni
Italian cuisine
This has now become a staple meal for me whenever I'm in a pinch during the week nights after long days or have a sudden craving for pasta. The softness and texture of the zucchini remind me of pasta and people cannot grasp how easy and simple the sauce and "croutons" can be done so fast, let alone the packed herb-flavors in this recipe! You can easily use a spiralizer for this but a nice sharp mandolin works just as well. The almond parmesan crumbles/croutons are probably my absolute favorite part of this dish; nutritional yeast reemphasizes the "cheese" flavor and it come nicely together into crumbles with the almonds, garlic, hemp seeds, and herbs to make a fantastic crunch to your "pasta"! Little crunch of GOODNESS in each bite! Absolutely amazing! You can double or even triple this recipe easily. This is a raw, vegan, gluten-free, soy-free, plant-based friendly meal. Sprinkle a few rips of fresh basil to garnish before serving. Bon appetit! *TIP this is great for those over-ripe tomatoes you have still lying around ;)
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