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Top 100 Recipes > Vegan Food > Zucchini Spaghetti With Sun-Dried Tomatoes and Basil [Vegan] – One Green Planet
Vegan Food

Zucchini Spaghetti With Sun-Dried Tomatoes and Basil [Vegan] – One Green Planet

September 4, 2025
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Zucchini Spaghetti With Sun-Dried Tomatoes and Basil [Vegan] – One Green Planet
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Contents
Author BioDiscover more recipes with these ingredientsZucchini Spaghetti With Sun-Dried Tomatoes and Basil [Vegan] Ingredients You Need for Zucchini Spaghetti With Sun-Dried Tomatoes and Basil [Vegan] For the NoodlesFor the Sauce How to Prepare Zucchini Spaghetti With Sun-Dried Tomatoes and Basil [Vegan] Notes

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,…

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations. Read more about Emily von Euw

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Discover more recipes with these ingredients

Zucchini Spaghetti With Sun-Dried Tomatoes and Basil [Vegan]

I cannot get over how amazing tomatoes are when you drizzle them with some extra virgin olive oil, salt, and pepper, and allow them to dry in the sun, dehydrator, or oven. They become flavor EXPLOSIONS that are the very essence of the best pizza you’ve ever eaten. Trust me….
I cannot get over how amazing tomatoes are when you drizzle them with some extra virgin olive oil, salt, and pepper, and allow them to dry in the sun, dehydrator, or oven. They become flavor EXPLOSIONS that are the very essence of the best pizza you’ve ever eaten. Trust me. But wait – don’t trust me. Find out for yourself by doing it. You will not be sorry. They taste so delicious that all you need to do to make a meal is throw them on some noodles. Bam. You just made a mind-blowing tasty dinner that everyone will be jealous of. If they aren’t envious, then they are definitely missing their sense of sight or smell.
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See also  Fresh Summer Apricot Pops [Vegan] – One Green Planet

Ingredients You Need for Zucchini Spaghetti With Sun-Dried Tomatoes and Basil [Vegan]

For the Noodles

For the Sauce

  • 1 cup dried tomatoes in extra virgin olive oil
  • Salt, pepper, lemon juice, other spices you like
  • 1/2 cup basil leaves (whole or chopped)

How to Prepare Zucchini Spaghetti With Sun-Dried Tomatoes and Basil [Vegan]

  1. To make the noodles: slice the zucchinis into noodles on a spiral slicer, mandolin or even cheese grater. Set aside in a large bowl.
  2. To make the sauce: blend up half the tomatoes into paste then mash up the rest of the tomatoes with the olive oil and the rest of the ingredients and mix everything into your noodles. Let it sit for 10-15 minutes and mix again. Serve.

Notes

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This is truly the most scrumptious dish I’ve ever had the pleasure of indulging in! The fact that it doesn’t require yeast or an oven makes it remarkably accessible to anyone looking to whip up a tasty treat from the comfort of their own kitchen.
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Savoring every bite of creamy goodness, I’m thrilled to share my recipe for homemade Sour Cream Ice Cream. This unique and indulgent flavor combination is a game-changer – sweet creaminess melds with tangy sour cream for an unforgettable taste experience that will leave you wanting more. The rich, velvety texture coats your tongue as the subtle tartness of the sour cream balances out the sweetness, making this ice cream a true standout in the world of frozen treats.
Get the pasta cooking first, then whisk up 3 large eggs, 1/2 cup grated Parmesan and a pinch of salt. Set aside. In a large skillet, cook 4 oz pancetta or bacon over medium heat until crispy, then remove from heat. Add 1/2 cup chopped fresh parsley to the pan and let it wilt for a bit. Now add your cooked spaghetti to the pan, tossing everything together. Pour in the egg mixture, stirring constantly with a fork until it’s all nice and creamy. Finally, add another sprinkle of Parmesan and you’re done!

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