Zucchini Spaghetti With Sun-Dried Tomatoes and Basil [Vegan]

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,…

I cannot get over how amazing tomatoes are when you drizzle them with some extra virgin olive oil, salt, and pepper, and allow them to dry in the sun, dehydrator, or oven. They become flavor EXPLOSIONS that are the very essence of the best pizza you’ve ever eaten. Trust me….

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Ingredients You Need for Zucchini Spaghetti With Sun-Dried Tomatoes and Basil [Vegan]

For the Noodles

For the Sauce

1 cup dried tomatoes in extra virgin olive oil

Salt, pepper, lemon juice, other spices you like

1/2 cup basil leaves (whole or chopped)

How to Prepare Zucchini Spaghetti With Sun-Dried Tomatoes and Basil [Vegan]

To make the noodles: slice the zucchinis into noodles on a spiral slicer, mandolin or even cheese grater. Set aside in a large bowl.

To make the sauce: blend up half the tomatoes into paste then mash up the rest of the tomatoes with the olive oil and the rest of the ingredients and mix everything into your noodles. Let it sit for 10-15 minutes and mix again. Serve.

Notes

the tomatoes are gonna need to taste *amazing* before you even add them to the noodles and stuff because they are the star of this recipe, so try to get organic or even better – use your own!

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