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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 211.4
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 56.0 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 13.3 g
  • Protein: 12.5 g

View full nutritional breakdown of Stepf's Zucchini "Pasta" with Tomatoes and Basil "Cream" calories by ingredient
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Stepf's Zucchini "Pasta" with Tomatoes and Basil "Cream"

Submitted by: STEPFANIER

Introduction

This "pasta" dish is so light and yet rich--you'll never guess the "cream" is made from sunflower seeds. The white beans add buttery flavor and protein. Make this when the garden overflows with tomatoes, basil and zucchini. This "pasta" dish is so light and yet rich--you'll never guess the "cream" is made from sunflower seeds. The white beans add buttery flavor and protein. Make this when the garden overflows with tomatoes, basil and zucchini.
Number of Servings: 4

Ingredients

    Basil "Cream"
    1/4 c raw, unsalted sunflower seeds, preferably soaked for one hour
    4 T nutritional yeast
    1/2 t miso paste
    1 clove garlic, chopped
    1 lemon, zested and juiced (divided--use half for the pasta)
    2 T chopped basil leaves
    sea salt and black pepper to taste
    water as needed

    3 medium zucchini, grated
    4 Roma tomatoes, chopped
    1 cup frozen artichoke hearts, thawed, rinsed, and chopped
    2 cups cooked white beans (or 1 14.5-ounce can, drained and rinsed)
    2 T chopped basil leaves


    red pepper flakes to taste

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Directions

Place all ingredients for the basil cream in a blender or food processor and pulse several times to combine, then puree to combine, adding water as needed to thin the mixture. Set aside.

Combine the pasta ingredients in a large bowl, seasoning with salt and pepper to taste. Divide among four plates, then top with about two tablespoons of cream. Sprinkle on red pepper flakes to taste.

NOTE: I use the shredding attachment on my food processor or a spiralizer to create zucchini pasta.

Serving Size: 4 bowls of pasta

Number of Servings: 4

Recipe submitted by SparkPeople user SP_STEPF.






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Member Ratings For This Recipe



  • 3 of 3 people found this review helpful
    do you cooK or saute the zucchini, or eat it raw? Would love to try it, but got hung up on that part. - 7/12/11

    Reply from STEPFANIER (7/12/11)
    You eat it raw. This is a raw recipe.


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  • Incredible!
    1 of 1 people found this review helpful
    I used my apple peeler on the zucchini to make it like pasta. This is one great recipe, the nutritional yeast gives it such a cream appeal....love it! Best part the family does too! - 12/3/11

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  • Very Good
    1 of 1 people found this review helpful
    I really liked it, but I don't have a setting on my food processor for pasta so I just used a french fry slicer for the zucchini. Next time I'm just going to slice it very thin by hand. It seemed the zucchini was too thick and didn't get coated enough. - 8/24/11

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  • Very Good
    1 of 1 people found this review helpful
    You can also use a mandolin cutter at the widest setting and slice the zucchini lengthwise for wonderful zucchini pasta. Coupled with the Basil Cream - delicious! - 8/2/11

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  • 1 of 1 people found this review helpful
    Is the nutritional yeast necessary? It's the only ingredient I'm missing. - 8/2/11

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  • Very Good
    1 of 1 people found this review helpful
    This was delicious-the only reason I didn't score it higher is that I struggled with the zucchini "pasta"-I ended up shredding it to make it like angel hair...wish I had a pasta attachment for my mixer... - 7/13/11

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