This is a quick and easy recipe for week night raw dinners when you are craving something savory. No, you don't really get the zucchini into penne shapes, but if that means so much to you cut the ends of the zucchini at a diagonal to trick your brain a bit!
4 baby zucchini
1/2 cup of sun-dried tomatoes, soaked in water to hydrate
1 to 2 fresh tomatoes
1 tablespoon olive oil
1 tablespoon almond milk
1/2 clove of garlic
1 large handful of fresh herbs (basil, parsley, and oregano)
1/4 cup of nutritional yeast
pink Himalayan salt to taste
Cut the ends off of the zucchini and slice lengthwise with a mandolin. Leave zucchini "noodles" in a colander and dab with a paper towel to get rid of excess moisture. Set aside. In a food processor combine sun-dried tomatoes, fresh tomatoes, olive oil, almond milk, garlic, herbs, and salt. Pulse until chunky. If too dry, add more fresh tomato. If too wet, add more sun-dried tomato. In a large bowl mix sauce with zucchini noodles until covered thoroughly. Top with nutritional yeast as you would Parmesan cheese. Enjoy!