Sun dried tomato and mushroom zucchini noodles

I think this is the last recipe hanging on from my Australian kitchen. I say think because sometimes I forget about posts until I find a set of photos and/or scribbled recipe notes, in blog draft format or somewhere less sensible. Probably, though, this is it.

This is the fourth zucchini noodle recipe that I've shared, and it is one of my favourites to date. It was directly based on The Raw Kitchen's "live zucchini pasta", which I raved about back in May. The restaurant version featured raw tomato sauce, mushrooms, kalamata olives, avocado, basil, nutritional yeast and black pepper. My adaptation used sherry vinegar and soy sauce instead of the tomato sauce, and dropped the olives and avocado in place of sundried tomatoes. 

The Raw Kitchen's live zucchini pasta

My presentation doesn't come close to that of The Raw Kitchen - not to mention my zucchini tower was not anywhere near as voluminous! - but I was happy with how the flavours of this worked out. It is not a direct replica of the restaurant version I enjoyed, but it is a delightful cousin.

I did lightly warm the ingredients, but this could easily be served cold if you prefer. If you like avocado (remember that I generally don't, unless it is in dessert form), that could obviously be added back in too. 

Sun dried tomato and mushroom zucchini noodles

An easy, delicious raw vegan dish for one

Author: Bite-Sized Thoughts, inspired by the live zucchini pasta of The Raw Kitchen

Print recipe

Ingredients

1 large zucchini, spiralised

1 tbsp sherry vinegar (or red wine or balsamic if you don't have sherry vinegar)

1/2 tsp coconut aminos (for a raw version), soy sauce or tamari

1/4 cup sun dried tomatoes, sliced

1/4 cup mushrooms, sliced

2 tbsp nutritional yeast

Handful of fresh basil leaves, torn, or a decent sprinkling of dried basil

Cracked pepper, to serve

Method

In a non-stock pan, combine the spiralised zucchini, vinegar, soy sauce equivalent, sundried tomatoes and mushrooms. Stir over low heat until just warm. (Omit this step if you would prefer to serve the dish cold.)

When at your desired temperature, transfer the noodle mixture to a plate and top with the nutritional yeast, basil and black pepper. Stir through roughly with a fork.

Serve!

What noodle dishes (zucchini or regular) have you been enjoying lately?

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