Fettuccine in the Raw with Basil-Parsley Pesto Sauce

 
1/2 cup sundried tomatoes, cut into small pieces
3 cups zucchini, cut into "noodles" (see instructions below)
3 cups summer squash, cut into "noodles" (see instructions below)
1 1/2 cups yellow or orange pepper, destemmed, deseeded, and diced
1/2 cup black olives, roughly chopped
1/2 cup Basil-Parsley Pesto Sauce or more, to taste
1/3 cup shallots, finely diced
1/3 cup pine nuts
3 T. nutritional yeast flakes
salt and freshly ground black pepper, to taste
 

In a small bowl, place the sundried tomatoes, cover with warm water, and set aside for 20-30 minutes to rehydrate. Drain off any remaining water from the sundried tomatoes (saving it for use in another dish) and set aside. To make "noodles" from vegetables, use a spiral vegetable slicer to cut the zucchini and summer squash into "noodles" or long ribbons. Or, slice the zucchini and summer squash in half lengthwise, make a "v" shaped cut to remove most of the seed section, and cut the seed section into long thin strips. Then, using a vegetable peeler, shave long strips down the entire length of the zucchini and summer squash halves, repeating the process for all of the zucchini and summer squash halves, and then pack the "noodles" into a measuring cup to measure. Transfer the zucchini and summer squash "noodles" to a large bowl, add the remaining ingredients, and toss gently to combine. Season the mixture to taste with salt and freshly ground black pepper. Serve immediately or at room temperature.

Serves 4

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett