It’s been a hectic week around here- what with preparing to get our roof built and then actually starting to do it! It’s finally happening… the house is going up. Yippee! So now you know why I’ve slacked on posting any new vegan recipes lately… so sorry. I do have one for you now though, and I think you’re going to like it.
After a long day of writing in-between helping my husband with some of the building duties, I didn’t feel like spending a lot of time in the kitchen after all was said and done. I certainly wasn’t going to do a lot of chopping and preparing because all I really wanted to do was hop into my pajamas and relax a little.
So, I pulled out a few zucchini and a handful of other ingredients, and I came up with this super easy zucchini pasta with vegan tomato Alfredo sauce.
I topped it with a little basil and pepper, and we really enjoyed every bite of it. We did snack on a couple of pineapples, a few bananas, and about a pound of grapes before eating this meal so we were stuffed when all was said and done, lol…
Anyway, you are really going to want to try this so let’s get to businessJ
Here’s what you’ll need for two servings:
- 6 zucchini
- 3 Tbsp hemp seeds
- 1 tomato
- 1 clove garlic
- ½ lemon
- Handful of fresh basil or 1 Tbsp dried herbs
Using a Julienne peeler, a spiralizer, or a spirooli tool, make five of your zucchini into noodles. You an always use a regular peeler and shave “fettuccini’ noodles for the meal. No fancy tools needed! Throw all your noodles into a bowl, and then put the last zucchini (peeled and chopped) into the blender. Add the hemp seeds, tomato, garlic, and lemon juice and blend until the mixture is nice and creamy. You can certainly add salt to taste.
Once the sauce is made, simply toss your desired amount with your noodles and then serve on a couple of plates. Consider using fresh basil or pretty edible flowers to garnish your zucchini pasta and you’re good to go!