Spiralized Raw Zucchini Pasta in Curry Cream Sauce

Raw zucchini pasta with cashew cream sauce- gluten-free diet perfection. #spiralizer

Spiralizer Yum.


I'm not usually one to focus a recipe around a gadget- but. This Spiralizer Tri-Blade Vegetable Spiral Slicer. has got my attention. I love me my kitchen power tools as much as any scratch cook out there. A gluten-free goddess has gotta have some fun, after all. And sometimes, to change things up, you need to break out of your routine and try something completely new. 

Which, not surprisingly, brings me to pasta.

I love pasta. Especially gluten-free pasta. But I don't love cranking up the gas stove to boil bulky pots of salted water when the kitchen is already steamy with late summer heat and I'm faint and famished (and did I mention, hot flashing like some cussing heaving alligator from the swamps of wherever it is they film True Blood. I may idly dream of gleaming white porcelain bowls heaped with creamy mounds of angel hair spaghetti kissed by a delicate white sauce, but I'm not inclined to heat up my kitchen just to satisfy this culinary craving.

I get prickly and sticky just thinking about it.

So I started investigating raw pasta. Which led me to discover a modest little kitchen tool that makes magic happen. A spiral slicer that turns August's ubiquitous zukes into tender strands of pasta. And not like, puny three inch strands. 

I'm talking long, lovely, curvy strands of angel hair spaghetti.



The Joyce Chen spiral slicer makes angel hair pasta with raw zucchini #spiralizer


I tried out Joyce Chen Saladacco Spiral Slicer - and it worked like a charm. Though I also hope to experiment with the current hot gadget among bloggers, the Spiralizer Tri-Blade Vegetable Spiral Slicer. Just to see the differences.

This is not a sponsored post, by the way. I only write about my own interests, and my own recipes. If I post about a gadget or a book or a baking pan, it is because I bought it. And liked it.


 

How To Spiral Slice Raw Zucchini

~perfect for a gluten-free diet.



Peeled and sliced zucchini, ready for spiralizing in the Joyce Chen spiral slicer

Half a zucchini in the top of the slicer, you can see the strands in the container below- perfect angel hair pasta or spaghetti

The finished dish: Raw zucchini pasta from my #spiralizer served on a bed of baby romaine and topped with a cashew cream sauce




The Recipe

Raw zucchini pasta with vegan curry cashew cream sauce #spiralizer



Karina's Raw Zucchini Pasta Recipe in a Vegan Curry Cashew Cream Sauce

Recipe posted August 2011.

Use a mild curry in this pasta sauce, or a Thai-inspired hot one. You can make this delectable dish as mild or as spicy as your taste buds crave. Be sure to taste test (the fun part) before you add the sauce to the zucchini pasta. You can also use my basic Cashew Cream recipe to make a simple herb cream sauce with fresh chopped herbs or a spoonful of your favorite pesto (here's a tasty vegan pesto recipe perfect for a raw Italian meal).

Ingredients:

To make the raw zucchini pasta you'll need:

A Joyce Chen Spiral Slicer (or similar spiral slicer)
1 medium zucchini per person (choose straight, firm zukes)
Extra virgin olive oil, to taste
Sea salt, to taste

For the sauce:

One half to one cup Cashew Cream Sauce Recipe, see below
A splash of MimiCreme or coconut milk, to thin
Mild or hot curry, to taste (I used mild)
Fresh chopped parsley, mint, or basil

For the plate:

Fresh baby salad greens or herb mix
Sweet yellow tomatoes
Slices of watermelon, cantaloupe or mango
Fresh parsley or cilantro

Instructions:

Peel the zucchini. Using a sharp knife, slice off both ends evenly, creating a straight across edge on the bottom and the top of the zucchini. Slice the zucchini in half (if your zucchini is large you may have to slice it in more sections to fit; you want a piece of zucchini roughly 3-4 inches).

Empty the bowl of the zucchini strands into a mixing bowl (I love this Oxo Good Grips Bowl with a handle). Drizzle a little extra virgin olive oil on the zucchini pasta, sprinkle with fine sea salt, to taste, and gently- very gently- lift and toss the strands to coat. I used a fork to do this. Set aside.

Here is the cashew cream sauce recipe.

Start thinning the Cashew Cream sauce with a spoonful or two of MimiCreme or coconut milk (any non-dairy milk will work in this, though hemp milk might not be quite the right choice, taste-wise) or raw young coconut milk to keep it strictly raw. Season with curry and fresh herbs, to taste.

Figure on roughly 1/4 cup of curry sauce per zucchini- though you can use less or more- to coat the pasta the way you like it. 

Start with a little bit of sauce and toss gently. A little goes a long way. I like to keep the pasta light and not totally drenched in sauce. But if you prefer an Alfredo-like experience, add more.

Plate the baby salad greens and sweet yellow tomatoes. 

Add a serving of the zucchini pasta in the center of the plate. Garnish with watermelon wedges.

Sprinkle with fresh parsley or cilantro. Serve at room temperature. If you are not interested in eating totally "raw", this dish may also be heated very gently over low heat, until warmed through.


Recipe Source: glutenfreegoddess.blogspot.com

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More magical raw recipes from food bloggers:


Sweet Chili Marinated Cucumber Salad at Happy Healthy Life


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