Vegan Zucchini Pasta

This recipe goes out to Annie K. for her birthday on the 6th. She introduced me to the “veggetti” spiral vegetable cutter. (You can find various versions of it on Amazon: click here.) It basically makes veggies into spaghetti like noodles with a twist of the hand. I am not totally convinced yet as you are not really able to spiral the veggies onto a fork. But It does open up a whole new way to cut and eat vegetables. This dish I created from a vegan pasta dish I found on The Simple Veganista. Below is an image of her recipe.


I spiced it up a bit (with Corey’s help) and added in a few extra veggies I needed to use up in the fridge. We are leaving to go on our honeymoon shortly (yes, almost a year after we got married; but hey, at least we are going) so we have to clean out the fresh produce. I am doing my best to use things up but our veggie box from the local London CSA arrived last Thursday and we are only about half way through as of now. Anyway, here is an image of the dish I put together.


Corey took the photo as I have yet to get my photographic energy up to snuff. Maybe while we are eating tons of fresh food on our honeymoon? Anyway, below is the basic recipe. NOTE: you don’t have to use the cauliflower and tahini, you can substitute other root veggies or whatever you have in your fridge (including snow peas, asparagus, etc).

Vegan Zucchini Pasta (for Annie a day or two before her birthday)

Serves 4

  • 4 zucchini (basically use 1 zucchini per person), spiraled
  • 3-4 tbs coconut oil (or olive oil) for flash frying zucchini noodles
  • 1 carton of grape, cherry or mini heirloom tomatoes, halved or sliced small
  • 1/2 red onion
  • 1/2 bunch of rocket/arugula
  • 2 carrots, spiraled
  • 1 head cauliflower, sliced into small florets
  • 1/4 cup tahini (for roasted cauliflower–don’t need if you’re not using)
  • 1/2 ripe avocado for garnish


  • 1 1/2 ripe avocado
  • 1/2 cucumber, peeled and sliced
  • 1/2 cup basil leaves (or 3/4 tbs dried basil)
  • 1/4 cup roasted cashews or almonds
  • 3 tbs lemon juice
  • 4 tbs sweet white miso
  • 1 tbs olive oil (or flax oil)
  • 2 garlic cloves
  • 1/2 tsp. sea salt
  • 1/2 pepper

1. Preheat oven to 360 F or about 170 C if using cauliflower.

2. Prepare your zucchini and carrot noodles julienne style or spiraled.

3. Place all the ingredients for the dressing into a food processor/blender and process until creamy. Taste for flavor and add extra to taste.

4. Chop cauliflower head into small florets. Drizzle with olive oil and sea salt. Bake for about 15 minutes or until toasty brown, turning once or twice. Remove from oven and over with tahini paste and mix.

5. Chop tomatoes in small pieces (or in half if using mini or cherry tomatoes). Chop 1/2 red onion into small pieces. Mix together and cover with a bit of olive oil, salt, and pepper. (If you have sumac, add a pinch but it isn’t necessary).

6. Place 1/2 coconut oil into a frying pan and medium/low heat. Once the oil has melted, place two zucchinis worth of noodles into the pan and stir to cover oil. Heat for 4-5 minutes stirring occasionally. If the noodles start to become mushy remove from heat. You want them to keep their noodle texture. Place the other 2 tbs of coconut oil into the pan and flash heat the rest of the zucchini (if you are making for four people). In a large bowl mix the zucchini with the sauce, toss lightly.

7. Place a handful of arugula onto four bowls or plates (two if only making for two people). Divide and place the zucchini and sauce on each place, add a small handful of spiraled carrots, a spoonful or two of the tomato mixture, a few sliced pieces of avocado, and a spoonful of the tahini cauliflower. Place another dollop of sauce on top of the plate and a piece or two of basil for garnish.

NOTE: you can also skip tossing the zucchini with the dressing and just add it to the top at the end.


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