Raw Zucchini Pasta alla Checca

Raw_Zucchini_Pasta_alla_Checca_Recipe_001

I saw a really amazing looking Pasta alla checca, raw version, from Mimi Kirk, and it has made me really really eager to make this.

I’ve never had raw pasta before, so this was a really awesome, veggie experience, especially that I used zucchini as pasta. I can’t get over just how similar they taste, especially after the water has been drained.

Raw_Zucchini_Pasta_alla_Checca_Recipe_002

When I made this, I had just been getting to know about raw vegan food, and since then, I’ve really been able to make quite a few of them and I love how amazing raw vegetables can taste, if prepared properly. I really believe that no matter what the food is, cooked or raw, preparation is the key to making it taste good or not.

Raw_Zucchini_Pasta_alla_Checca_Recipe_003

Raw Zucchini Pasta alla Checca

Pasta
2 medium zucchinis
1 teaspoon Himalayan/sea salt

Sauce
1/4 cup extra virgin olive oil
2 Roma tomatoes
10-15 basil leaves
1 clove garlic
2 teaspoons Italian herbs
1 teaspoon capers
A few sprinkles Himalayan/sea salt
A few sprinkles freshly ground pepper

Use a julienne peeler to shred the zucchini into pasta like strips. Put it in a bowl and add 1 teaspoon of salt, use your (clean) hands, spread the salt even. This ensures that all parts of the zucchini touches the salt.

Raw_Zucchini_Pasta_alla_Checca_Recipe_004

The salt will drain out the water from the zucchini! Set it aside for about 30 minutes.

Meanwhile, dice the tomatoes, mince the garlic and remove the stems from the basil leaves. Combine all the vegetables in a bowl, and add the olive oil, capers, Italian herbs, salt and pepper.

Raw_Zucchini_Pasta_alla_Checca_Recipe_005

Let it sit for 15 minutes or so.

Once you see water coming out of the zucchini, give it a rinse under water and drain well.

Place the zucchini on a plate, then top it with the bowl of tomatoes and sauce.

Raw_Zucchini_Pasta_alla_Checca_Recipe_006

Raw Zucchini Pasta alla Checca
Serves: 2
 

Ingredients
Pasta
  • 2 medium zucchinis
  • 1 teaspoon Himalayan/sea salt
Sauce
  • ¼ cup extra virgin olive oil
  • 2 Roma tomatoes
  • 10-15 basil leaves
  • 1 clove garlic
  • 2 teaspoons Italian herbs
  • 1 teaspoon capers
  • A few sprinkles Himalayan/sea salt
  • A few sprinkles freshly ground pepper

Instructions
  1. Use a julienne peeler to shred the zucchini into pasta like strips. Put it in a bowl and add 1 teaspoon of salt, use your (clean) hands, spread the salt even. This ensures that all parts of the zucchini touches the salt.
  2. The salt will drain out the water from the zucchini! Set it aside for about 30 minutes.
  3. Meanwhile, dice the tomatoes, mince the garlic and remove the stems from the basil leaves. Combine all the vegetables in a bowl, and add the olive oil, capers, Italian herbs, salt and pepper.
  4. Let it sit for 15 minutes or so.
  5. Once you see water coming out of the zucchini, give it a rinse under water and drain well.
  6. Place the zucchini on a plate, then top it with the bowl of tomatoes and sauce.

 

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>