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Healthy & delicious recipes from A.Vogel

Vegan cheese and tomato zucchini pasta

Vegan cheese and tomato zucchini pasta
  • Preparation:  min
    Time:  min
  • Easy
  • Serves 2
  • Prep: 10 min
  • Easy
  • Serves 2
Vegan cheese and tomato zucchini pasta

Simple, delicious and healthy pasta dish. Yes, I said pasta and healthy in the same sentence… it’s possible with this amazing gluten free, vegan and raw version of noodles.

Audrey Sckoropad

Ingredients

Vegan cheese and tomato zucchini pasta

  • 500-600 g of cherry tomatoes, cut in two
  • 2 cloves of garlic, whole and peeled
  • ¼ cup olive oil
  • Herbamare Original and pepper, to taste.
  • A handful of fresh basil leaves
  • One log of vegan cashew cheese (I used the « bûchette » Vegnature Tomatoes & Basil)
  • 2 zucchinis, spiralized

Herbamare® Original

Herbamare® Original is made from sea salt and 12 different fresh organically grown vegetables, garden herbs and iodine rich kelp. It is a delicious accompaniment to any meal.

How to make vegan cheese and tomato zucchini pasta

1. Preheat oven at 400°F.

2. In a baking pan, put tomatoes, garlic, olive oil, Herbamare and pepper. Mix around.

3. Add the vegan cheese log in the middle.

4. Put in the oven for 25 minutes.

5.In a large bowl, put the noodles and toss the baked cheese and tomatoes in. Add more Herbamare to taste and fresh basil leaves. You can also add some lemon zest for some extra freshness!

6.Enjoy!

I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :) 

Vegan cheese and tomato zucchini pasta

Audrey Sckoropad

Audrey's passion is to make healthy, easy and delicious homemade meals. She is certified by Cornell University in 'Whole Food Plant Based Diet' and she is particularly driven by living foods and all forms of alternative remedies and whole foods.

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