Zoodles With A Savory Tomato Sauce

  1 rater(s)

“When the moon hits your eye like a big…” bowl of zoodles tossed in a savory tomato sauce, you know that’s amore, right? Sometimes you just have to improvise the lyrics to a classic song in order to fit your raw vegan lifestyle. Even more important than the lyrics are the ingredients you use. Forget the store bought jar of sauce and packaged pasta because you won’t need them for this recipe. In fact, you don’t ever need to use jarred sauce because it is filled with sodium and preservatives.

This raw vegan entree is not only filling, but also a pleasant break from salads and smoothies. The first task is to spiralize the zucchini, which is quite an easy process. We recommend that you use a spiralizer that is not handheld, i.e. it has feet and a hand crank so that you can secure it to your countertop. This type of spiralizer is great for zucchini, sweet potatoes, carrots, and more! Once you have your zoodles, you need to make the sauce. Before you do that, we recommend that you pat the zoodles dry with some paper towels.

The great thing about a savory, raw vegan tomato sauce is that you can achieve great depth of flavor without cooking. When you use the proper seasonings and ingredients, you can achieve greatness. Nutritional yeast gives your sauce a cheesy flavor, which would come from parmesan cheese. The sun-dried tomatoes (make sure they are packaged and not the ones that are jarred in oil) offer a lovely acidity and richness. To help thicken the sauce, you have one date and some raw sunflower seeds. Those may seem like odd additions to your sauce, but trust us…they work!

Zoodles With A Savory Tomato Sauce
  • Prep Time:20m
  • Total Time:20m


For the Sauce

  • 2 Roma tomatoes
  • 1 stalk celery, roughly chopped
  • 1/2 c sun-dried tomato pieces
  • 1 date, pitted
  • 1 clove garlic, peeled
  • handful fresh basil
  • 1 tbsp. nutritional yeast
  • 1 tbsp. sunflower or pumpkin seeds

For the Zoodles

  • 2 zucchini, spiralized
  • handful spinach
  • 1 c cherry tomatoes, halved


For the Sauce

  1. Add all of the ingredients to a high-speed blender and blend until you achieve a smooth, thick consistency. You may need to stop blending, scrape down the sides of the blender, and continue blending to fully incorporate the ingredients.
  2. Taste and adjust seasonings as needed. Set aside while you prepare the zoodles.

For the Zoodles

  1. After spiralizing the zucchini, pat dry with paper towels to help absorb excess moisture.
  2. Place the zucchini noodles in a large bowl with the spinach and cherry tomatoes. Pour the sauce over the bowl and toss to coat all of the ingredients.
  3. Serve in separate bowls and garnish with fresh basil leaves. Enjoy!


Refer A Friend give 15%
get $20