I did not invent this super simple and delicious raw vegan zucchini pasta recipe. I spotted it last week on Gourmande In The Kitchen, and it looked absolutely perfect for a light summer meal or as a side dish at a barbecue. Since I am a huge fan of kalamata olives, fresh basil leaves and sweet cherry tomatoes, I decided to make this for dinner last night.
Gourmande In The Kitchen’s original recipe included capers as a main ingredient, but I omitted them from my recipe because my family dislikes them. I will post Gourmande’s original recipe at the end of this post, and you can decide for yourselves whether or not to include the capers in your own meal.
Consider this funny quote when making your decision…
“I was hired by the National Caper Council to develop a bunch of recipes including capers. For a month I put capers in everything including milkshakes, and I realized that everything that tasted good with capers tasted better without.”
-Nora Ephron from her novel Heartburn
In any event, Gourmande’s dish was quick, light and easy to make. I love to make zucchini spaghetti with my Joyce Chen Spiral Slicer, and I believe that zucchini spaghetti is one of the many amazing alternatives to white pasta. Although this particular dish is raw vegan, I also like to make steamed zucchini pasta with a heated marinara sauce and vegan meatballs. FYI, I really like these Wildwood meatless meatballs which are made with sprouted soybeans.
Gourmande’s recipe requires making a simple chunky paste with the kalamata olives, garlic, salt, red pepper flakes, and capers (if you are using them). Just cut and mash the ingredients on a cutting board with a chef’s knife…
1 small clove garlic
1 Tablespoon capers, drained and rinsed (plus more to top)
1/4 teaspoon coarse sea salt
A pinch of red pepper flakes
10-15 kalamata olives, pitted (plus more to top)
2 Tablespoons extra-virgin olive oil
8 oz cherry tomatoes, sliced in half
1 small handful fresh basil leaves, roughly torn or cut into ribbons
4 to 5 large zucchini, ends trimmed
The juice of half a lemon
1. Place the garlic, capers, salt, red pepper flakes and olives, on a cutting board and run a chef’s knife through a few times, then mash with the flat side of the knife to make a chunky paste similar to tapenade.
2. Transfer to a large bowl and add the olive oil, tomatoes, and basil. Set aside to marinate for at least 10-15 minutes.
3. In the meantime, prepare the zucchini noodles.
4. Using a spiralizer or julienne peeler, create long strips of zucchini noodles. Toss the noodles with the lemon juice and add to the tomato mixture.
5. Toss gently and serve with additional capers, olives and basil on top if desired.