Zucchini is something you either love or hate. Some people may feel extremely queasy while others simply relish its rather flabby texture. When I say this, I refer to squash or zucchini tagliatelle because this is how you can make it resemble the traditional pasta. All you need is a peeler to peel off fine layers of squash until you get to the seeds.
The result should look like this
Now think of a nice sauce to accompany the so-called pasta.
You can play around with tahina, mustard and olive oil or simply try out one of the vegan mayonnaises. Another equally healthy alternative is a ketchup made out of tomatoes, olive oil, dates and salt.
Season it as you wish – garlic, basil, thyme, pepper, etc – and add some protein if needed – crushed walnuts, almonds or sunflower seeds, previously soaked and strained.
Gather a few more vegetables that keep a firm texture (pepper, red cabbage, carrots, peas, spring onions or garlic) and there you have your pasta delight!
Adding the greens (dill, rucola, parsley, etc) or some sliced tomatoes at the very end will save them from getting completely mushed into the sauce.
All you have left to do now is slurp, slurp!
I prepared this dish so many times and each time it turns out a little bit different. Hope the pictures serve you well, but above all trust your imagination!
