So Raw Zucchini Pasta has become a craze but can you really make zucchini taste like yummy rich pasta?! YES 8-) and here it is for you...
Sundried Tomato & Olive Tapanade
- Serves about 6 i think
- 1/2 cup sundried tomatoes *I bought mine from the health food shop dry and loose
- 2 Medjool Dates
- 1/4 cup pitted kalamata olives (i accidentally bought not pitted so hand picked the pips
- knob of ginger
- 1 or 2 garlic cloves depending on how much you love it
- 1/4 cup cold-pressed virgin olive oil
- 1/4 tsp Smoked paprika
- squeeze lemon wedge
Method:
- Soak sundried tomatoes & pitted dates in some warm water for at least 20min until they soften up nice and squidgy
- Add to the food processor sundried tomatoes, dates, olives, ginger, garlic and process until smooth pasta.
- Pour in olive oil & lemon juice and process a little longer.
- DONE: Although I encourage all cooks & chefs to TASTE and feel into their own intuitive cooking to see what flavours need enhancing ie more ginger, garlic or lemon juice etc
Zucchini Pasta
- Use a spirilizer or mandolin to create zucchini pasta or ribbons. You don't need many zucchinis as they bulk up quickly
- Some additions to the pasta I included but are optional include: red capsicum, sauteed broccoli, roast pumpkin, sweet potato
