Zucchini Pasta Pomodoro

INGREDIENTS:

  • 1 28oz. can San Marzano tomatoes, crushed
  • ½ cup sun-dried tomatoes, soaked for at least 1 hour
  • 1 tablespoon minced shallot
  • 5 cloves of garlic, peeled
  • ½ cup extra virgin olive oil
  • 2 tablespoons of fresh basil
  • 1 teaspoon dried oregano
  • ½ teaspoon of crushed red pepper flakes (optional)
  • Sea salt and pepper to taste
  • 2 zucchinis, spiralized into “noodles”

Topping Ideas:

  • Parma Crumbles (recipe below)
  • Pine nuts
  • Fresh Basil

For the Pomodoro Sauce:

  1. Add the first nine ingredients into a high-speed blender and blend until smooth.
  2. Adjust sea salt and pepper to your liking.
  3. Pour your desired amount of sauce over your zucchini noodles, top with parma crumbles, pine nuts and fresh basil. Serve immediately.

For the Parma Crumbles:

  • ½ cup raw cashews (not soaked)
  • 1 tablespoon hemp seed
  • 1 tablespoon nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon onion granules
  • ¼ teaspoon sea salt

DIRECTIONS:

  1. In a mini food processor, roughly chop cashews.
  2. Add remaining ingredients and pulse to combine, until mixture resembles a fine meal.

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Enjoy! xo

Vicki