Imagine twirling forkfuls of zucchini noodles coated in a vibrant sun-dried tomato and almond pesto. This Raw Vegan Spaghetti with Sun-Dried-Tomato-Almond Pesto recipe is a burst of flavor and nutrition on your plate.
I first tasted this dish during a vacation in Italy, and it quickly became a favorite in my household. The combination of tangy sun-dried tomatoes, nutty almonds, and aromatic basil creates a sauce that is both indulgent and healthy.
Whether you’re a raw food enthusiast or simply looking for a delicious and nutritious dinner option, this recipe is sure to please.
Servings: 4
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Cuisine: Vegan
Ingredients:
- 4 medium-sized zucchinis
- 1 cup sun-dried tomatoes (soaked in warm water for 1 hour)
- 1/2 cup raw almonds
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh basil leaves
- 1 tablespoon lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
- Fresh basil leaves, for garnish (optional)
Equipment/Utensils Required:
- Spiralizer or vegetable peeler
- Food processor or blender
- Large mixing bowl
Instructions:
- Using a spiralizer or vegetable peeler, create noodles from the zucchinis and place them in a large mixing bowl.
- In a food processor or blender, combine the soaked sun-dried tomatoes, raw almonds, garlic, extra-virgin olive oil, fresh basil leaves, and lemon juice. Blend until smooth.
- Season the sun-dried tomato and almond pesto with salt, pepper, and red pepper flakes (if using), to taste. Blend again until well combined.
- Pour the pesto over the zucchini noodles and toss until the noodles are evenly coated.
- Divide the spaghetti into serving bowls and garnish with fresh basil leaves, if desired.
- Serve immediately and enjoy!
Nutritional Information (per serving):
- Calories: 264
- Total Fat: 21g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 7g
Vegan Spaghetti with Sun-Dried-Tomato-Almond Pesto
I first tasted this dish during a vacation in Italy, and it quickly became a favorite in my household. The combination of tangy sun-dried tomatoes, nutty almonds, and aromatic basil creates a sauce that is both indulgent and healthy. Whether you're a raw food enthusiast or simply looking for a delicious and nutritious dinner option, this recipe is sure to please.
Ingredients
- 4 medium-sized zucchinis
- 1 cup sun-dried tomatoes soaked in warm water for 1 hour
- 1/2 cup raw almonds
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh basil leaves
- 1 tablespoon lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- Red pepper flakes to taste (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Using a spiralizer or vegetable peeler, create noodles from the zucchinis and place them in a large mixing bowl.
- In a food processor or blender, combine the soaked sun-dried tomatoes, raw almonds, garlic, extra-virgin olive oil, fresh basil leaves, and lemon juice. Blend until smooth.
- Season the sun-dried tomato and almond pesto with salt, pepper, and red pepper flakes (if using), to taste. Blend again until well combined.
- Pour the pesto over the zucchini noodles and toss until the noodles are evenly coated.
- Divide the spaghetti into serving bowls and garnish with fresh basil leaves, if desired.
- Serve immediately and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 264
- Total Fat: 21g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 7g
