Ingredients:

  • 2 large firm zucchinis (approx. 500g)
  • 0.5 tsp sea salt
  • 1 cup sun dried tomatoes, oil packed and drained (approx. 110g)
  • 2 medium Roma tomatoes, quartered (approx. 200g)
  • 1 clove garlic, peeled
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh basil leaves, tightly packed
  • 1 tbsp nutritional yeast
  • 1 pinch red pepper flakes
  • 0.25 cup pine nuts
  • 1 tbsp hemp seeds

Instructions:

  1. Spiralize the 2 large firm zucchinis using the medium blade attachment. Stop when you reach the seedy core to avoid a mushy texture.
  2. Place the strands in a large colander and toss with 0.5 tsp sea salt. Let them sit for 10 minutes until they look beaded with water.
  3. In a blender, combine 1 cup sun dried tomatoes, 2 Roma tomatoes, 1 clove garlic, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp nutritional yeast, and red pepper flakes. Blend until the mixture is thick and silky.
  4. Add the 0.25 cup fresh basil leaves to the blender and pulse 3-5 times until flecks of green are visible but not fully liquified.
  5. Briefly rinse the salted zucchini under cold water to remove excess salt. Pat them extremely dry with a clean kitchen towel until no dampness remains.
  6. Transfer the dry zucchini to a large mixing bowl. Pour the sauce over the strands and toss gently using tongs until every noodle is fully coated.
  7. Divide the pasta between two bowls. Sprinkle each with half of the 0.25 cup pine nuts and 1 tbsp hemp seeds.
  8. Garnish with extra basil if desired and serve right away while the zucchini is at its peak crunch.