Hi friend!
A few nights ago I posted a photo of my zucchini pasta salad dinner on Instagram:
You know you want.
I got quite a few requests for the recipe. I said I would give it, so here it is for you!
If you are not already on the zucchini pasta train, then I am so excited that you found this post! Zucchini pasta is super easy to make, very versatile, rich in minerals, fibres, and can be topped with a plethora of sauces.
First things first though, you must make pasta out of your zucchini.
There are many tools out there that will get this job done for you. I have linked them below for you viewing pleasure:
Just A Regular Peeler - To use a regular peeler you will just peel your zucchini over and over again into long, thin strips - like fettuchini.
So, once you choose your tool, you can create pasta out of your zucchini:
I used two zucchinis for this dish 🙂
*Culinary Note - You can also do this with cucumbers, beets, carrots and yams*
Now, zucchini noodles can be used as a fun addition to any salad, they can be tossed with your favourite tomato sauce, pesto, salsa or even just eaten plain - you are a real zucchini lover.
I personally love my zucchini pasta to be drowning in a thick, sweet, herby sauce.
My sauce of choice is made with the following ingredients:
Did you get that?
No?
Ok, I will type it out for you:
- 5 cups mango, peeled and pitted.
- 1 inch piece ginger
- 1 lemon, peeled
- 1 lime, peeled
- 1 handful mint leaves (you choose how much you like)
- 1 handful basil leaves (again, go for your favourite amount)
- 1 bunch dill
- 1 bunch chives
- Dash of chipotle powder OR any chilli you like* optional.
To create your sauce, start by placing the mango, ginger, lemon and lime in a blender and blend until smooth. I like to do this first because you want the ginger, lemon and lime to be totally broken down and blended smooth - which requires a bit of blending. You also do not want your herbs to turn bitter through over blending. Thus you don't want to just blend them together at the same time all willy nilly like.
Blend the mango, lemon, lime and ginger until smooth. Add in your herbs and blend until just combined.
Pour your sauce over your pasta and toss with the best kitchen tool you have. Your hands!
chopsticks are essential
Now, being the saucy girl that I am, I enjoy having a 1:1 pasta to sauce ratio. If you are less saucy, feel free to save your left over sauce in the fridge for 3-4 days 🙂
I hope you enjoy this really, really delicious meal as much as I do!
<3
