The ultimate summer meal should be profoundly fresh and prepped as far away from the oven as possible. This raw summer squash 'pasta' recipe from The Complete Vegan Cookbook fits the bill and tastes amazing.
Put together by the country's the leading health-focused culinary school, Natural Gourmet, you can bet this brand new veggie bible is an essential staple for any plant-driven kitchen. Grab one of many gorgeous, seasonal recipes from its pages below...
Fresh and light, this raw 'pasta,' made from wide ribbon-like strands of zucchini and yellow squash, sings of summer. The chunky tomato sauce, which gets depth from rich sun-dried tomatoes, has a hint of heat from the red pepper flakes and complements the cool and delicate squash noodles. A few dollops of vegan ricotta, plus a handful of basil, and dinner is done — without even having to boil water!
The post Summer Squash Pappardelle With Sun-Dried Tomatoes + Vegan Ricotta appeared first on The Chalkboard.
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