Zoodles with Blissful Basil Tahini Sauce & Roasted Yellow Tomatoes
Recipe type: Zoodles, Meatless Main, Pasta
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
Guilt-free zoodles, tossed with an herbaceous & blissful basil-tahini sauce & roasted summer tomatoes.
  • 1 pint of cherry tomatoes
  • 4 zucchini
  • 1 cup packed basil
  • 3 TBSP tahini
  • 4 TBSP olive oil, divided
  • 1 tsp red wine vinegar
  • 1 tsp raw honey
  • ½ tsp black pepper, freshly ground
  • pinch of cayenne
  • ½ cup water
  • Sea salt to taste
  1. Preheat the oven to 400 degrees F.
  2. Toss the tomatoes lightly with 1 TBSP olive oil on a sheet pan. Spread them out into one layer & sprinkle generously with sea salt.
  3. Roast for 15 to 20 minutes, until the tomatoes are soft. Allow to cool.
  4. Spiralize zucchini into "zoodles."
  5. In a high speed blender, combine basil, tahini, 2 TBSP olive oil, red wine vinegar, honey, black pepper, cayenne, & water.
  6. Blend on high until you have a smooth, creamy sauce. Add salt to taste.
  7. Heat 1 TBSP olive oil in a large skillet. Add zoodles & saute until lightly heated through. Add desired amount of sauce & toss to combine.
  8. Add to 2 individual bowls & add roasted tomatoes, fresh basil chiffonade & vegan parmesan cheese.
Recipe by Vegenista's Kitchen at https://vegenistaskitchen.com/zoodles-with-blissful-basil-tahini-sauce-roasted-yellow-tomatoes/