One of the greatest rewards of having a food blog is that people tend to want to give you things to cook with, and it just so turned out that nearly everyone of late had been gifting me with homegrown zucchinis, and not just your every day variety... These bad boys were huuuuge!
So what's a girl to do when life gives her zucchinis? Make zucchini pasta, of course! And when I eat pasta, I want a big bowl filled with something hearty and rich that will pair nicely with a big glass of something alcoholic and red. This recipe is a crowd pleaser for herbivores and carnivores alike due to it's meaty texture, and once topped with The Minimalist Baker's vegan parmesan cheese it won't really matter who you're with because your eyes will be closed and your tastebuds will be floating somewhere in flavour heaven.
Ingredients (serves 4)
- 5 large zucchinis,, spiraled (or use normal pasta if preferred)
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 200g sliced mushrooms
- 1 heaped cup of walnuts
- 1 grated carrot
- 1 tablespoon tahini
- 1 tablespoon tamari
- 1/3 cup of red wine
- 700ml passata
- 2 heaped tablespoons of tomato paste
- Basil, to garnish
Process the mushrooms coarsely in a food processor or blender, set aside in a large bowl.
Process the walnuts coarsely and add to the mushrooms.
Add the tamari and Tahini and stir the ingredients to combine well.
Heat a good glug of oil in a large saucepan. Add the garlic and onion and sauté until the onion is soft and golden.
Add the grated carrot to the pan, followed by the walnut and mushroom mixture, and cook for a couple of minutes.
Add the passata, tomato paste and red wine and bring to the boil. Taste and season accordingly (add some extra tamari if the mixture needs more salt).
Turn heat to low and simmer for 10 minutes or so. Serve with zucchini pasta and top with basil and vegan parmesan. Drink responsibly; eat joyfully.