• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mariko Sakata | Raw Food and Plant-based Recipes

  • Home
  • Recipes
  • Travel
  • About
  • Contact
  • 日本語

Raw Vegan Pasta Pomodorini

September 1, 2015 By admin 2 Comments

Share

raw vegan pasta pomodorini no equipment dehydrator optional
Pasta pomodorini is one of my favorite pastas. It’s basically cherry tomatoes, olive oil, garlic, and basil sauteed and tossed with spaghetti. Very simple, yet so delicious. To me it’s the epitome of an Italian dish, simple with the purity of the ingredients speaking for itself without any fuss. Perfection! So of course, I had to make a raw vegan pasta pomodorini. I must say, it’s pretty darn good. It’s easy, simple, tasty, and refreshing. You can get it done in 15 minutes, so it’s great for when you don’t want to do a bunch of work in the kitchen.

Let’s get started. Cut the cherry tomatoes in half, then put them in a bowl. Add in minced garlic, salt, and olive oil and mix it well. Let it sit for about 10 minutes.

raw vegan pasta pomodorini
If you own a dehydrator, you can dehydrate it too for more of a sauteed texture. Dehydrating will intensify the tomato flavor and soften them just like cooked version. If you choose to dehydrate the cherry tomatoes, lay them out, cut side up on the tray with the silicone liner and dehydrate for about 2 hours at 115℉ (46℃). I like both non-dehydrated and the dehydrated versions. I enjoy the pop of the non-dehydrated, fresh cherry tomatoes as well as the cooked soft texture of the dehydrated version. So the dehydrating is purely optional and up to you.

raw vegan pasta pomodorini While we are marinating the tomatoes, let’s make the zucchini pasta. If you have a spiralizer like this one from Amazon, it’s really easy to do. Remember, you can get a spiralizer at kitchen equipment stores too!

If you don’t have a spiralizer, you can also use a mandolin slicer and make fettuccine like noodles.

To make the zucchini pasta, chop off the ends of the zucchini before putting it into the spiralizer. Turn the handle until the zucchini turns into zughetti! Magic! Cut through the zughetti a few times to shorten it, so it’s easier to eat.

I used yellow zucchini to make it look more like pasta for pictures, but you can use regular green zucchini too. As a matter of fact, I usually use the regular zucchini. Put the zughetti into a bowl. Lightly drizzle some olive oil, and add a pinch of salt. Massage the noodles until they soften, and let them sit for a few minutes. Zucchini will release some water as it sits.

raw vegan zughetti alla carbonara
Right before you’re ready to serve, ring out the noodles. Add in the cherry tomatoes and basil, and toss well. Taste test at this point and add salt to taste. If you like it more garlicy, feel free to add more garlic powder.

raw vegan pasta pomodorini Transfer onto a plate, and garnish with some more basil leaves. You can drizzle more olive oil if you’d like too. Be sure to serve immediately because the zucchini noddles will release more water as they sit.

raw vegan pasta pomodorini So simple, yet delicious. It’s my go to dish when I want something fast. Enjoy!

Raw Vegan Pasta Pomodorini
 
Print
Cook time
15 mins
Total time
15 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Ingredients
  • 35 cherry tomato
  • 10 basil leaves julienned
  • 1 Tablespoon olive oil
  • 1 clove of garlic
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt

Zucchini pasta
  • 4 large zucchini
  • A light drizzle of olive oil
  • A pinch of salt

Finishing touches
  • Some salt and garlic powder to taste
  • Some basil leaves for garnish
  • Light drizzle of olive oil (optional)
Instructions
  1. Cut the cherry tomatoes in half, then put them in a bowl. Add in minced garlic, salt, and olive oil and mix it well. Let it sit for about 10 minutes.
  2. Make the zucchini pasta while marinating.

Dehydration (optional)
  1. If you own a dehydrator, you can dehydrate the cherry tomatoes for more of a sauteed texture. Dehydrating will intensify the tomato flavor and soften them just like cooked version. If you choose to dehydrate the cherry tomatoes, lay out the marinating cherry tomatoes, cut side up on the tray with the silicone liner and dehydrate for about 2 hours at 115℉ (46℃).
  2. Start making the zucchini pasta when the dehydration is almost done.

Zucchini Pasta
To make with a spiralizer:
  1. Fit your ⅛ inch spacing blade. Top and tail the zucchini, and place it onto the spiralizer and turn the handle to make the noodles.
  2. Chop it a few times so that the noodles aren't too long, and easier to eat.
  3. Transfer the noodles into a bowl and lightly drizzle some olive oil and a pinch of salt. Massage the zucchini pasta until it soften and set it aside until it releases water for about 2-3 minutes.
  4. Right before serving, ring the noodles out well.

To make with a mandoline slicer:
  1. Top and tail the zucchini, and slice the zucchini length wise.
  2. Stack the slices and cut them into fettuccine size noodles.
  3. Transfer the noodles into a bowl and lightly drizzle some olive oil and a pinch of salt. Massage the zucchini pasta until it softens and set it aside until it releases water for about 2-3 minutes.
  4. Right before serving, ring the noodles out well.

Assembly
  1. Add in the cherry tomatoes and basil to the zucchini pasta and toss well. Taste test and add salt to taste. If you like it more garlicy, feel free to add more garlic powder.
  2. Transfer onto a plate, and garnish with some more basil leaves. You can drizzle more olive oil if you'd like. Be sure to serve immediately because the zucchini noddles will release more water as they sit.
Notes
Dehydrating the cherry tomatoes are purely optional and up to you. I like both non-dehydrated and the dehydrated versions, as I enjoy the pop of the non-dehydrated fresh cherry tomatoes, as well as the cooked soft texture of the dehydrated version.

Yellow zucchini is used for zucchini pasta in the pictures, but you can use regular green zucchini.
3.4.3177

Filed Under: Dehydrator, Entrée, Recipes

Previous Post: « Raw Vegan Orange Creamsicle
Next Post: Raw Vegan Cilantro Lime Rice »

Reader Interactions

Trackbacks

  1. Raw Vegan Parmesan Cheese says:
    October 16, 2016 at 12:47 pm

    […] much sprinkle it on everything from salads to raw pastas like my raw vegan basil pesto pasta and raw vegan pasta Pomodorini, and all my other savory dishes that can use a nice explosion of […]

    Reply
  2. Raw Vegan Herbed Parmesan Cheese says:
    October 20, 2016 at 5:36 am

    […] It’s great on anything Italian, from raw pastas like my raw vegan basil pesto pasta and raw vegan pasta Pomodorini, to salads, you name it. I even like to dip cucumber in it for a burst of herby cheesy flavor. It […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

  • Facebook
  • Instagram
  • Pinterest

marikosakata

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
Load More... Follow on Instagram

Like Me On Facebook

Facebook Pagelike Widget

Never miss a recipe!

Recent Posts

vegan cheese cookbook tokyo book launch events 2019

Vegan Cheese Cookbook Tokyo Book Launch Events

Tokyo vegan cooking classes

Tokyo Vegan Cooking Classes

Tokyo vegan cooking classes

Tokyo Vegan Restaurants

raw vegan kimchi risotto

Raw Vegan Kimchi Risotto

Footer

January 2021
M T W T F S S
 123
45678910
11121314151617
18192021222324
25262728293031
« Nov    
No images found!
Try some other hashtag or username

Follow me on

  • Facebook
  • Instagram
  • Pinterest

Search

Copyright © 2021 Mariko Sakata | Raw Food and Plant-based Recipes on the Foodie Pro Theme