Sometimes in the summer you really crave pasta – but honestly, who wants to slave over a hot stove, cooking in the heat of the season? There comes a point in the summer when someone you know will probably have a ridiculous abundance of zucchini from their garden that they would love to give you. If not, check out your local farmer’s market. Use fresh zucchini to make raw ‘pasta’! Top with this thick and hearty sauce for a meal in itself, or use in smaller portions as a delicious and memorable side.
Raw Zucchini ‘Pasta’ with Creamy Sunflower Seed Sauce
1 pound, or roughly ½ kilo, of zucchini
½ cup olive oil
1 cup raw sunflower seeds
Dash of sea salt
Fresh parsley, oregano, basil, or thyme to taste
The easiest way to make zucchini pasta strands is by using a tool called a spiral slicer, which can turn your zucchini into beautiful angel hair strands. If you do not have this tool, you can use the large slicing part of any grater to make long, yet thicker strands, and from there you can hand-cut them thinner if you like.
On a hot summer day, fresh zucchini is crisp and refreshing. But in the cooler seasons, you could place your ‘pasta’ in warm water for a few minutes to help soften them.
To make the sauce, combine the olive oil, seeds, salt, and herbs in a food processor or blender. If it is too thick for your liking, you can add a tad bit more oil or even a little water or lemon juice. If it is too thin for you, add a few more seeds. It should come out like a pesto sauce.