Zucchini noodles are often thought of as a diet food or a substitute for the real thing, but we prefer to think of them as their own category. Zucchini is a lighter, super nutritious vehicle for pasta, but it doesn't need to be boring! Instead of the regular spiralized zoodles, we made these cheesy "raviolis" with zucchini slices, mushrooms, marinara sauce and (of course) a healthy serving of Sun Dried Tomato & Basil cashew cheese.
1 package Fauxmagerie Zengarry Sun Dried Tomato & Basil cashew cheese
½ pound cremini mushrooms, sliced
1 tsp vegan butter or margarine
Pinch of salt
1 cup of your favourite pasta or marinara sauce
Handful of cherry tomatoes, halved
Pesto (See recipe here)
Toasted pine nuts
Sauté the cremini mushrooms in vegan margarine with a pinch of salt until all the moisture has released and the mushrooms are beginning to brown. Set the mushrooms aside to cool.
Preheat the oven to 350 degrees F.
In a 8” x 11” lasagna pan pour about 1 cup of pasta or marinara sauce and spread evenly over the bottom of the pan.
Using a mandolin, carefully slice the zucchini into thin strips.
Lay 2 zucchini strips side by side, slightly overlapping. In the centre place about 1 Tbsp. of Fauxmagerie Zengarry Sun Dried Tomato and Basil Cashew Cheese and a scoop of cooked mushrooms. Fold the zucchini strips around the filling to form a pouch.
Lay a second set of 2 zucchini strips side by side, slightly overlapping. Then, place the first zucchini strips in the centre of the second set, so that you can wrap the new zucchini pieces around the first part, closing in the open edges and forming a closed pouch. Carefully place each pouch into the pasta sauce in the lasagna pan. Repeat this process to form about 9 ravioli pouches.
Place cherry tomato halves around the ravioli and bake the zucchini ravioli at 350 degrees F for 30 minutes.
Remove from the oven and top with Pesto, toasted pine nuts, fresh arugula and basil as desired. Serve immediately.