Tuesday, May 8, 2012

Raw Zucchini Pasta with Peanut Sauce

Recently, I saw I had an opportunity to submit recipes for the Made Just Right recipe contest. The contest was sponsored by Earth Balance and you had to create an original recipe using one of their products. It seemed fitting to go ahead and play with an idea I'd had for a raw vegan dish. 

I recently received a spiralizer for my birthday, and I loved the idea of using zucchini to make a kind of interesting pasta. This dish is all about texture. I really like it, and it's ridiculously healthy which is good because I am still dieting (which is probably part of the reason why I haven't had so many recipe out of late). 

Raw Zucchini Pasta with Peanut Sauce

  • 4 Zucchini
  • 4 Carrots
  • 1 Jalapeno
  • 1/2 cup of Crunchy Peanut Butter
  • 2 tbsp. of Soy Sauce
  • 1 tbsp. of Rice Wine Vinegar
  • 1 tbsp. of Lime Juice
  • 1/4 cup  of Water

In a small mixing bowl, mix together the Peanut Butter, Soy Sauce, Rice Wine Vinegar, Lime Juice and Water. Mix together until smooth and set aside.

Cut the Zucchini and Carrots into ribbons. If you have a spiralizer, you can use this, but if not the easiest thing to do is to take a vegetable peeler and use it to peel down the whole vegetable. You'll be able to make thin ribbons, which will look almost like pasta

Deseed and mince the jalapeno pepper. Mix half into the dressing and taste. If you are happy with the heat level, stop there, if not just keep adding more.

In a serving bowl, mix together the dressing with the zucchini and carrots. The zucchini will have released a little water, which will thin the sauce out enough to coat everything nicely.

Grab a fork and dig in!

Serves 4


  1. I'm going through a serious zucchini-noodle-in-every-possible- permutation kick right now. Your recipe looks great! So perfect for summer!

    1. Thanks Trina! I hope you enjoy it! Let me know how it turns out.