Fettu-Zucchini Pasta with Spinach Sauce Recipe - Gluten free, raw, vegan pasta substitute
Here's a re-post for everyone whose gardens are pumpin' out summer squash and zucchini-
I finally fed Brian stuff again! After my 6 day trip in San Diego, Brian left for a 4 day trip in Zion National Park (check out his trip report on his ultra running blog). Lucky for Brian, we had one evening together before he left, so I went grocery shopping with him to help make sure he had plenty of food for his crazy adventure. This was in part because I was going to go with him, but at 10pm the night before we found out that the ride situation wouldn't work and I wouldn't fit. Which meant I spent 4 nights eating chicken sausage and feta cheese in different arrangements to get my fix of non-vegan fare.
Excuses, excuses... well here is a recipe to make up for my slacking. Tonight I fed Brian what I have decided to call Fettu-Zucchini with Spinach Sauce, aka zucchini pasta topped with vegan meat (chopped and seasoned mushroom and walnuts) and then topped with a creamy spinach and olive oil sauce. The zucchini is sliced into wide and thin noodles like fettuccine by using a mandolin and tenderized with some salt. The layered topping adds a nice texture and flavor. This is a great gluten free, vegan, raw alternative to fettuccine alfredo or pasta with meat sauce. Here is the scoop:
Fettu-Zucchini with Spinach Sauce Recipe - Gluten Free, Vegan, Raw, AND Tasty and Filling!
Ingredients
2 medium sized zucchini
6 button mushrooms (crimini mushrooms would be good too!)
3/4 cup walnuts (soaked for at least 30 minutes to aid digestion of nuts)
1 large bunch of spinach (stems removed, washed, and dried)
2 tbs macadamia nuts (or the other expensive nut - pine nuts)
3-4 cloves of garlic
4 tbs extra virgin cold pressed olive oil
Juice of 1 lemon
salt, cumin, cinnamon, cayenne, basil, oregano, black pepper
Gluten Free Zucchini Fettuccine Noodles
Slice zucchini in half lengthwise but leave about 3/4 an inch up to the stem and cut the stem off. I went for wider noodles, but if you want more narrow noodles you can slice in in quarters.
Using a mandolin on its thinnest setting, slice into strips and place in a large rectangular casserole dish.
Vegan Meat
In food processor, place walnuts, halved button mushrooms, 1tsp cumin, 1/2 tsp cinnamon, 1/2 tsp and cayenne. Pulse until chopped but before they start to turn to mush.
Spoon on top of zucchini noodles.
Vegan Creamy Spinach Sauce
In food processor, add olive oil, garlic cloves, macadamia nuts, lemon juice, basil, oregano, and pepper, and blend until smooth and creamy looking.
Add spinach a handful at a time, pulsing in between to make room for more. Blend well and spread across the top of the vegan meat and zucchini noodles.
Place your vegetable filled, gluten free, vegan pasta casserole in the oven and warm at your lowest temperature with the door cracked for about an hour. My oven goes down to 170. It may not have turned out completely raw, but I think it should have retained most of the nutrients. You could even eat it at room temperature if you wanted a completely raw meal.
Also, I topped mine with crushed red pepper because I am addicted to it - makes everything taste like pizza :) I also drizzled extra olive oil on Brian's to beef him up a bit.
This recipe was influenced by Addicted to Veggies' Buttery Zucchini Pasta which I adopted for a blog entry in April, but this recipe has a bit more umpf to it because I am feeding Brian after all.
Featured in Mom's Crazy Cooking - This Week's Cravings
I finally fed Brian stuff again! After my 6 day trip in San Diego, Brian left for a 4 day trip in Zion National Park (check out his trip report on his ultra running blog). Lucky for Brian, we had one evening together before he left, so I went grocery shopping with him to help make sure he had plenty of food for his crazy adventure. This was in part because I was going to go with him, but at 10pm the night before we found out that the ride situation wouldn't work and I wouldn't fit. Which meant I spent 4 nights eating chicken sausage and feta cheese in different arrangements to get my fix of non-vegan fare.
Excuses, excuses... well here is a recipe to make up for my slacking. Tonight I fed Brian what I have decided to call Fettu-Zucchini with Spinach Sauce, aka zucchini pasta topped with vegan meat (chopped and seasoned mushroom and walnuts) and then topped with a creamy spinach and olive oil sauce. The zucchini is sliced into wide and thin noodles like fettuccine by using a mandolin and tenderized with some salt. The layered topping adds a nice texture and flavor. This is a great gluten free, vegan, raw alternative to fettuccine alfredo or pasta with meat sauce. Here is the scoop:
Fettu-Zucchini with Spinach Sauce Recipe - Gluten Free, Vegan, Raw, AND Tasty and Filling!
 |
| GF Vegan Zucchini Pasta with Spinach Sauce |
2 medium sized zucchini
6 button mushrooms (crimini mushrooms would be good too!)
3/4 cup walnuts (soaked for at least 30 minutes to aid digestion of nuts)
1 large bunch of spinach (stems removed, washed, and dried)
2 tbs macadamia nuts (or the other expensive nut - pine nuts)
3-4 cloves of garlic
4 tbs extra virgin cold pressed olive oil
Juice of 1 lemon
salt, cumin, cinnamon, cayenne, basil, oregano, black pepper
Gluten Free Zucchini Fettuccine Noodles
Slice zucchini in half lengthwise but leave about 3/4 an inch up to the stem and cut the stem off. I went for wider noodles, but if you want more narrow noodles you can slice in in quarters.
Using a mandolin on its thinnest setting, slice into strips and place in a large rectangular casserole dish.
Vegan Meat
In food processor, place walnuts, halved button mushrooms, 1tsp cumin, 1/2 tsp cinnamon, 1/2 tsp and cayenne. Pulse until chopped but before they start to turn to mush.
Spoon on top of zucchini noodles.
Vegan Creamy Spinach Sauce
In food processor, add olive oil, garlic cloves, macadamia nuts, lemon juice, basil, oregano, and pepper, and blend until smooth and creamy looking.
Add spinach a handful at a time, pulsing in between to make room for more. Blend well and spread across the top of the vegan meat and zucchini noodles.
 |
| Brian said "I love this green stuff" |
Place your vegetable filled, gluten free, vegan pasta casserole in the oven and warm at your lowest temperature with the door cracked for about an hour. My oven goes down to 170. It may not have turned out completely raw, but I think it should have retained most of the nutrients. You could even eat it at room temperature if you wanted a completely raw meal.
Also, I topped mine with crushed red pepper because I am addicted to it - makes everything taste like pizza :) I also drizzled extra olive oil on Brian's to beef him up a bit.
This recipe was influenced by Addicted to Veggies' Buttery Zucchini Pasta which I adopted for a blog entry in April, but this recipe has a bit more umpf to it because I am feeding Brian after all.
Featured in Mom's Crazy Cooking - This Week's Cravings
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