Raw Zucchini Pasta Recipe
Bell peppers, squash & zucchini in a white wine coconut chipotle sauce. Tossed with cavatappi pasta or served with rice. Finished with spring onions.
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Ingredients
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Pasta Base
Vegetables
Sauce
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot of boiling salted water, add the cavatappi pasta. Cook according to package instructions until al dente. Drain and set aside.
Vegetable Preparation
- 2
Prepare the Vegetables
Wash and slice zucchini, bell peppers, and yellow squash into thin strips. Chop the spring onions, separating the green tops from the white parts.
Sauce Preparation
- 3
Make the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and cook for 1-2 minutes to reduce slightly.
- 4
Add Coconut Milk and Chipotle
Stir in the coconut milk and chipotle pepper. Bring to a gentle simmer, stirring occasionally, for about 5 minutes.
- 5
Combine with Vegetables
Add the sliced zucchini, bell peppers, and yellow squash to the skillet. Cook for an additional 5-7 minutes until vegetables are tender but still crisp. Season with black pepper.
Final Assembly
- 6
Combine Everything
In a large mixing bowl, combine the cooked pasta with the vegetable sauce. Toss until well coated. Adjust seasoning as needed.
- 7