Raw Pasta alla Checca
This Pasta alla Checca recipe from Mimi Kirk's Live Raw transforms zucchinis into a raw, vegan dish that anyone can enjoy.
Yield: 2 servings
- 2 large zucchinis
- 2 large tomatoes, diced, heirloom if possible, or heirloom cherry tomatoes
- 1 clove garlic, minced or crushed - 1/2 cup raw olives, coarsely chopped
- 1/4 cup capers
- 1–2 teaspoons herbs, thyme, rosemary, marjoram, or Italian herbs of choice
- 15 fresh basil leaves, ribbon-sliced or torn
- 1/2 cup extra-virgin olive oil, or to taste
- Himalayan salt to taste
- Freshly milled black pepper to taste
- Chili flakes (optional)
Top with Cashew Parmesan Cheese:
- 1 cup cashews
- 1 clove garlic
- Salt to taste
Peel zucchinis or leave skin on. It resembles actual pasta without the skin; however, the green color is appealing to the eyes, so it’s your choice.
Spiralize zucchinis, or if you do not own this kitchen tool, use a potato peeler and make long flat fettuccini-type noodles. You can purchase the spiralizer by clicking “Shop” on the top menu bar and then checking out by category upper left.
Put tomatoes, garlic, olives, herbs, capers, olive oil, basil, salt and pepper in a large bowl. Place spiralized zucchini on top and toss until well combined.
For the cashew Parmesan, place all ingredients in food processer and pulse chop until very small pieces, like Parmesan cheese would look.
This dish can be eaten at room temp, (my preferred way) or warmed in a dehydrator. To serve, use an empty can with both sides removed as a mold to stack the pasta high on the plates. Put a portion of the pasta mixture into the can and tap down lightly to firm shape. Slowly lift the can up. Top with some of the chopped tomatoes, more basil if you like, and sprinkle on Parmesan nut cheese.
Source: Live Raw by Mimi Kirk. Recipe courtesy of Mimi Kirk.