Thanks to Conasi for sponsoring today’s post!

Have you tried zucchini pasta? I was very surprised the first time I made it because it is very tasty, both raw and cooked. I personally like cooking it better, although raw it is more nutritious, it is a matter of taste!



  • 1 calabacín
  • 200 g de calabaza cruda (7 oz)
  • 1/2 taza de leche de almendras (125 ml)
  • 4 cucharadas de levadura nutricional o de cerveza
  • 2 cucharadas de tahini
  • 1 cucharada de zumo de limón
  • 1/2 cucharadita de ajo en polvo
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida

Para decorar:


  1. Cut both ends of the zucchini and make the pasta using the Spirali. Put it in a bowl and set aside.
  2. Put the rest of the ingredients (except the oregano and the sprouts) in a blender and mix until they are well integrated.
  3. Spour the sauce over the zucchini spaghetti and stir with a fork until well combined.
  4. Serve with a little dried oregano, chopped purple onion and sprouts on top.
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