I mentioned a couple of recipes involving a fresh tomato sauce, which is made raw and also known as “Pomodoro Crudo” in Italian: Vegan Fusilli Lunghi Bucati con Pomodoro Crudo and Vegan Spaghetti al Pomodoro Crudo. It is our daily favorite raw pasta sauce. It’s perfect for the warmer days! Read further below for gluten-free option.
The vegan parmesan replacer, Parmela provides the salty-nutty-cheesy notes to the pasta and indeed it became our favorite daily vegan Parmesan replacer. I thought I would share a favorite dish of mine for the weekend: the vegan Spaghetti With Fresh Tomato Sauce, Basil & Parmela. It’s refreshing, delicious and not too heavy.
In the beginning of the recipe, peeling tomatoes was a challenge for us, but it is a very useful process to be familiar with.
- In a mixing bowl, combine tomatoes, garlic, parsley, basil, and salt. Add the olive oil. Serve it with your favorite pasta or raw zucchini pasta (enough for 1 pound pasta).
Gluten-Free: Substitute pasta with quinoa or rice pasta, even raw pasta, preferably zucchini.
You can also make the dish 100% gluten-free by substituting pasta with quinoa or rice pasta, even raw pasta, preferably zucchini (I don’t like it with squash due to thinner “noodle”). I used Ancient Harvest Quinoa Pasta, which is pretty good and I had it twice this year. It’s wheat-free and gluten-free, and only cooks in 4-6 minutes.
Quinoa “Spaghetti” with Fresh Tomato Sauce, Basil & Parmela (Gluten-Free)
You can also sautee some shiitake mushrooms for a bit of mushroom flavor. Pictured below is used on the quinoa “spaghetti” with raw tomato sauce (pomodoro crudo). Use whatever ingredients you like to go with the raw tomato sauce. It’s a beautiful, tasty sauce, perfect for the warmer days.
Quinoa “Spaghetti” with Sauteed Shiitake Mushrooms, Fresh Tomato Sauce, Basil & Parmela (Gluten-Free)