Creamy Garlic Dill Zucchini Pasta
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Creamy Garlic Dill Zucchini Pasta
~ raw, vegan, gluten-free ~
I have always been a pasta lover, but I gave it up many many years ago when I let go of gluten and processed foods. I didn’t need the empty calories, the high starchy carbs or the flour that it is made out of. Thank goodness for veggie noodles!
In my raw venture, I came across the Spiralizer that turns any hard veggie into noodles! My favorite veggies to use is zucchini and celery root. Who knew that ugly knot-looking bulb had a purpose! This garlic dill sauce is just scrumptious! I usually add a little more water than what the recipe calls for, but that is only because I like a thinner sauce.
If you don’t own a spiralizer, I recommend getting one. You can find them through Amazon for $25. Kids love making them and eating them too … what a sneaky yet fun way to get more veggies into them. Please read (this) post on different ways that you can create veggie noodles.
Ingredients:
- 2 medium zucchini’s, spiralized
- 1/2 cup raw cashews, soaked 2+ hours
- 1/4 cup water
- 1 Tbsp lemon juice or raw apple cider vinegar
- 1 Tbsp cold-pressed olive oil
- 1-3 cloves garlic
- 1/2 tsp Himalayan pink salt
- 2 Tbsp fresh chopped dill
Preparation:
Noodles:
- After spiralizing the noodles, place them in a shallow baking dish, spreading them out. Sprinkle with a liberal amount of salt and set aside.
- The salting process will help draw the liquid out of the noodles, making them limp-like. You will start to see them sweat and then release puddles of liquid.
- Once done soaking, place them in a colander and rinse them with hot water.
- You can warm the noodles before serving by placing them in the dehydrator at 115 degrees (F) for about 15 minutes or until it reaches the level of warmth that you desire.
Sauce:
- After soaking the cashews, drain and rinse them. Add to a blender.
- Add the water, lemon juice, garlic, oil, and salt. Blend until creamy.
- Hand mix in the chopped dill.
Serving:
- You can either coat the noodles with the sauce or serve the sauce on top of the pile of noodles. I like it well mixed, so everything gets coated.
- Enjoy at room temp, chilled, or place the dish in the dehydrator to warm at 115 degrees (F).
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients, it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan
I just made this for lunch and it was pretty good. I used fresh basil and baby spinach instead of dill and cashew cheese (made a few weeks ago from your recipe..I was going to make a cheesecake but it was a bit too salty so I froze it for later use)…made for very light and tasty luch! Thanks for all you do!
P.s..I also just used the rest of sauce to stuff mushrooms and they are in the dehydrator now..pesto stuffed mushrooms for dinner! yummy! Raw foods rock!
Perfect! It’s fun to use one recipe in so many ways … thanks Dee!
My pleasure Dee, more like my passion. :) I usually end up using more spinach than basil due to availability, it’s all good! Have a great day!
Mmmmmm, the sauce is delicious! Another successful dinner from your recipes. Thanks!
Hi Gina, don’t you just love the garlic and dill combo? This sauce is rich and yummy! So glad to hear that you enjoyed it. Have a great evening, amie sue
Stupendous sauce! Thanks!
Just wondering if the cashews could be substituted for almonds? Will they pulverise the same way?
Hi Layla,
Almonds usually don’t get creamy enough for sauces, in my opinion. If you do try it, I would soak them, remove the skins and blend them in a high-speed blender. amie sue
I ate this for lunch today. Such an amazing yet simple dressing. So glad I found this site!
Hello Marienka,
This is such a tasty dish, I must agree! Glad that you tried it. Thank you for sharing. amie sue
Hi Amie,
I get a lot of water when I make zucchini, any pointers on how to get a drier zuch pasta?
Hello Nicole,
When making zucchini noodles, it is best to sprinkle the noodles with salt and let them sit for 30+ minutes. The salt will draw the excess water out. Drain, rinse and pat dry when ready to eat. I hope this helps. Have a great evening, amie sue
OMG! I just finished making the sauce/pesto/cheese/YUM STUFF, whatever it’s called, and gave it a taste. I’ve got 15 minutes before lunch and it’s killing me waiting! This is off the planet wonderful!
Ok, in all seriousness (not that I wasn’t serious about the taste) this is so simple to make, with few ingredients and it tastes like one is eating at a fancy restaurant. For sure TRY IT!
Thanks for the divine recipe Amie Sue!!! =)
You cracked me up this morning Laurie, :)
Soooo happy that you enjoyed this recipe. You are right, it tastes amazing and is so easy to make. Thank you for sharing. amie sue
I made this dish last night. It was quite good. My husband enjoyed it too. He was disappointed that we did not have any left over for seconds :-)I used my new Vegetti slicer to make the noodles. It was fun! Thanks for sharing your wonderful recipe. Keep up the good work!
Thank you Kim for sharing your experience with me. I am so happy that you enjoyed it. :) I need to make this recipe again myself… yum! Have a Happy Easter, amie sue
Do you have any substitution for those of us who don’t own a dehydrated?
Also, what should the cashews be soaking in?
Thanks so much
Hello Toni,
Links are provided within the posting. :) amie sue
I love zucchini pasta! This recipe looks so delicious and I can’t wait to try it the next time I make dinner! The dill is such a great addition too, it’s one of my favorite herbs. Thank you for sharing!
It’s my all-time favorite herb as well Billy. Please keep me posted if you give it a try. Blessings, amie sue
what is the best brand of olive oil ?
Good evening Carmen,
I don’t have a particular brand that I always stick with but what I look for is:
#1 – It’s in a dark glass bottle. This helps to preserve the quality of olive oil by protecting it from light and oxygen.
#2 – I make sure it is extra virgin olive oil (EVOO), which is the least processed as it retains more nutrients through cold-pressing and without chemical solvents or
high heat.
#3 – Read the labels to make sure it isn’t cut with other oils.
I hope this helps, blessings, amie sue