Ingredients
Scale
- 2 zucchinis
- 1/2 onion, roughly chopped
- 1 parsnip, roughly chopped
- 1 carrot, roughly chopped
- 2 cloves of garlic
- 3/4 cup walnuts
- 1/2 cup sun-dried tomatoes
- 1 small chili
- 1–2 dates
- 20–30 fresh basil leaves
- 2 tsp fresh thyme
- 2 tsp fresh summer savory
- 1 tsp fresh rosemary
- 2 cups diced tomatoes (2 tomatoes)
- salt, pepper
- vegan parmesan
Instructions
- Spiralize zucchini and divide between 2-3 serving bowls.
- Add onion, parsnip, carrot, and garlic to a food processor, and pulse a few times, until veggies are chopped.
- Add walnuts, sun-dried tomatoes, chili, dates, basil, thyme, summer savory, and rosemary. Pulse again, until it’s all combined and everything is finely chopped, but still has a little texture.
- To finish sauce add tomatoes, and a pinch of salt and pepper. Run the food processor shortly again, so that everything is well combined.
- Top zucchini with sauce and sprinkle with vegan parmesan. Enjoy!
- Prep Time: 15 mins