10-Minute Raw Vegan Curry over Zucchini Noodles

10-Minute Raw Vegan Curry over Zucchini Noodles

Two pastas in one week! A) Who am I? And B) What kind of healthy food blog am I trying to run over here, anyway? Before you start giving me the sideeye and asking me if I’ve lost it, hear me out. 

What we’ve got here is a big brimmin’ bowl full of zucchini noodles doused in the creamiest cashew curry sauce. No stovetop, no oven, no cooking and 10 minutes from the fridge to your plate. Hello, spring. 

10-Minute Raw Vegan Curry over Zucchini Noodles

10-Minute Raw Vegan Curry over Zucchini Noodles

Like I mentioned in the last pasta post over here, I embarked on a 7-day raw food diet on March 12th and completed it yesterday. Well, I kind of completed it. I’m still coasting out of the zone while feasting on this pasta and all of the other delicious raw food leftovers. 

I always try to incorporate lots of raw fruits and vegetables in my diet, but this week was 100% raw. I thought of it as a type of spring cleaning – resetting my body after a long winter and encouraging it to crave healthy, fresh foods during the warm months. 

From the get-go, it was really easy to eat raw because we stocked up on everything we needed before we started the 7 days and we got as wide of a variety as possible. At all times, the fridge was overflowing with reds, purples, greens, yellows, and oranges. For me, the trick is to keep plenty of healthy options for quick on-the-go eating. 

We would start the day with a smoothie and then prepare the days “meals” – also known as large bowls of food that we continuously served up throughout the day. Tabbouleh, sprouted “cereal”, guacamole [!], fruit salads, Thai-style dressings, red pepper dip, my favorite broccoli salad [made raw with a clever and tasty variation – comment if you’re curious!], and plenty of chances to use my spiralizer and blender. 

The only thing I really craved? Curry. Clark’s curry to be specific. Indian or Thai, it matters not. I would have killed for a steaming plate of rice smothered in that spicy, sweat-inducing curry. But Clark’s not here and a girl’s gotta do what a girl’s gotta do. 

So I made my take on curry and I made it raw and then I sent photos to Clark and bragged about it. When something tastes this good, how could I not? 

Click here to get your own spiralizer!

10-Minute Raw Vegan Curry over Zucchini Noodles
Nutrition Information
  • Serves: 6
  • Calories: 47
  • Fat: 1 g
  • Saturated fat: 0 g
  • Unsaturated fat: 1 g
  • Carbohydrates: 8 g
  • Sugar: 4 g
  • Sodium: 143 mg
  • Fiber: 3 g
  • Protein: 3 g

Recipe type: Main
Prep time: 
Total time: 

All you need is a spiralizer and a blender to create a satisfying, creamy, and raw version of curry in under 10 minutes.
  • 6 oz. coconut water
  • 1 large garlic clove
  • ⅛ of a large avocado
  • 2 teaspoons curry powder
  • 1 teaspoon red chili paste
  • ¼ teaspoon cayenne
  • ¼ teaspoon sea salt
  • 3-4 medium zucchinis [6-8″]
  1. Wash zucchinis and chop off the ends. Spiralize using the C-blade (the one that makes spaghetti-sized noodles).
  2. In a high-speed blender, combine all other ingredients and blend on high until the sauce becomes very smooth. It should be quite thick.
  3. Toss zucchini noodles with curry sauce in a large bowl until thoroughly coated. Serve and enjoy.

To make this go further or to add some texture, I recommend sliced cherry tomatoes, shredded carrots, or chopped nuts.



Healthy Pasta with Bay Scallops and Creamy Cauliflower Sauce

Healthy Pasta with Bay Scallops and Creamy Cauliflower Sauce – The Fitchen

Guess what? 

I bowled a 607 series last night. That’s an average of 202+ per game.  And I bowl on a Sunday night league. I’ve been bowling since I could walk and I went to the state championship for high school bowling. This is the kind of skill that evolves when your parents own a bowling alley.

Also, I’m on day 5 of a 7 day raw diet. I started it two days after Clark left and made my parents commit to the journey with me – how silly of them! 

Coming out of left field with some weird knowledge today, I know…

In other random and equally awesome news, this pasta is one of the tastiest dishes I’ve ever posted and you guys are going to devour it. It was obv. not on the raw plan – I made it 2 weeks ago and I’m just now getting around to sharing it. While we’re on this subject… do you have any experience with raw dieting? Any favorite recipes? Any recommendations?

So far, I’m loving the fact that I can eat as much [raw food] as I want all day long and I don’t find myself constantly getting hungry. I’m also finding that it’s really hard to get bored with this kind of diet because the possible combinations of flavors and textures are endless. Keep an eye out for some of my favorite raw recipes on the blog soon – I know you’ll love them as much as I do! 

But I digress. Back to the point of this post… which is pasta, and not the raw kind.

Healthy Pasta with Bay Scallops and Creamy Cauliflower SauceHealthy Pasta with Bay Scallops and Creamy Cauliflower Sauce – The Fitchen

Prior to making this dish, I had never tried black bean noodles. But my mom had a Costco-sized box of the stuff in the pantry and Clark and I were having a date night in, which usually results in some of the strangest and best recipes. For example, grape poppers and bok choy with honey and eggs. So these noodles found their way into our dinner.

Sometimes we pick up a special ingredient and have a plan, but more often than not, our dinner-making process looks a lot like Chopped.

We open the refrigerator and see what we can make out of the hodge podge of ingredients that we have on hand. What kind of veggies? Do we need to make a sauce? Rice, quinoa, pasta, or none of the above? We start talking and laughing and coming up with ideas and eventually, we sit down to a one-of-a-kind meal and we date each other. 

Healthy Pasta with Bay Scallops and Creamy Cauliflower SauceHealthy Pasta with Bay Scallops and Creamy Cauliflower Sauce

Our “special ingredient” on this particular Tuesday night was scallops. With that as our starting point, we used our imaginations to fill in the details. I’ll admit, it’s kind of hard to go wrong with fresh bay scallops. The chopped artichoke hearts, pasta, and white wine sauce, though? They sealed the deal.

This dish tastes super decadent – like it involved lots of butter and cream – but it’s secretly super light and healthy. Paired with a glass of crisp white wine, it tastes like a trip to the beach. Good carbs, healthy fats, and clean, lean protein in the form of itty-bitty bay scallops. It’s what I like to imagine I would cook every night if I lived near the coast.

Healthy Pasta with Bay Scallops and Creamy Cauliflower Sauce
Nutrition Information
  • Serves: 4
  • Serving size: 1
  • Calories: 350
  • Fat: 9 g
  • Carbohydrates: 28 g
  • Sugar: 6 g
  • Sodium: 1150 mg
  • Fiber: 15 g
  • Protein: 42
  • Cholesterol: 26 mg

Recipe type: Main
Prep time: 
Cook time: 
Total time: 

This light pasta dish involves fresh bay scallops, artichoke hearts, and a creamy, decadent-tasting white wine sauce. It’s ready to serve in under 40 minutes!
Cauliflower Sauce
  • ½ head of cauliflower [3 cups after boiled]
  • 8 cups water
  • 1½ teaspoons sea salt
  • 1 teaspoon black pepper
  • 4 cloves of garlic, minced
  • 2 sprigs fresh thyme
  • 1 Tablespoon olive oil
  • ¼ cup regular coconut milk from carton, not canned [we use So Delicious brand]
  • 1 Tablespoon white wine vinegar
  • 1 pound bay scallops
  • 8 oz. black bean pasta
  • 8 cups water
  • 1 – 15 oz. can artichoke hearts, drained and roughly chopped
Cauliflower Sauce
  1. In a large pot, bring water to boil.
  2. While water is reaching temperature, wash and chop cauliflower into large florets. Once boiling, add cauliflower to the water along with ½ teaspoon of salt.
  3. In a large skillet, heat olive oil to medium, add minced garlic and thyme. Sauté until cauliflower is done cooking – 8 to 10 minutes. Set skillet aside for cooking scallops later.
  4. When cauliflower is tender, drain it and save back ½ cup of the water from boiling.
  5. Add cauliflower, sautéed garlic, water, 1 teaspoon each of sea salt and black pepper, coconut milk, white wine vinegar, and blend until smooth.
  1. In a large pot, bring 8 cups of water to a boil and add a pinch of salt. Add pasta and stir occasionally.
  2. In the skillet we used earlier, add 2 tablespoons of olive oil, bring to medium heat, and toss artichokes into the pan. Stir them around until heated, about 4-5 minutes.
  3. Carefully toss scallops into the hot skillet and stir frequently until cooked through – about 3 to 4 minutes.
  4. Add cauliflower sauce and continue stirring.
  5. Drain pasta and then toss into the skillet to coat with sauce.
  6. Serve immediately and enjoy!


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