Noodlelicious

Zucchini “Fettuccine” with Fresh Marinara

To give this marinara sauce a hit of rich, cooked flavor without turning on the stove, we’ve blended in softened sun-dried tomatoes. For a raw, vegan version of the entrée, simply omit the mozzarella and Parmesan.

Find the recipe here.

Squash Pasta Salad with Vegan Two-Herb Pesto

Pesto is an ideal sauce for squash noodles because it sticks to the veggie strips and coats them with a rich flavor. Here, the pesto is made using both cilantro and fresh basil, with Bragg’s Liquid Aminos standing in for Parmesan.

Find the recipe here.

Marinated Zucchini Noodles with Crumbled Feta

A lemony marinade lightly “cooks” thin strips of zucchini in this tender Mediterranean salad. You can sub other fresh summer herbs for the parsley and mint. For uniformly wide squash noodles, use a mandoline to thinly slice veggies.

Find the recipe here. 

Asparagus and Summer Squash Linguine with Tempeh Bolognese

Crumbled tempeh replaces ground meat in a quick bolognese sauce served over lightly cooked squash noodles. You can cook the sauce and the noodles a day ahead, and then reheat just before serving.

Find the recipe here.