Raw Zucchini Tagliatelle with Roasted Red Pepper & Feta Sauce

A light, refreshing dish that brings together raw freshness and deep, roasted flavor.

We thinly slice fresh zucchini into delicate tagliatelle-style ribbons using a vegetable peeler, then chill them in the fridge to keep their crisp texture and subtle taste.

The sauce is a rich, creamy blend of roasted red pepper and garlic, paired with feta or vegan feta for a smooth, savory finish.

How to make the sauce:Place one whole red pepper and a head of garlic (cut in half horizontally) into the oven at 180°C (356°F) and roast until soft and slightly caramelized. Once roasted, add the red pepper and your desired amount of garlic cloves to a blender. Mix with feta (or vegan feta) and a splash of vegan cream. Season with salt, pepper, and herbs of your choice — dill adds a lovely fresh note.

For serving:Top the chilled zucchini ribbons with juicy cherry tomatoes, fresh basil leaves, a handful of crunchy seeds, and slices of feta or Parmigiano.Drizzle just a little of the red pepper sauce on top before serving — for visual elegance without overpowering the presentation. Once plated, feel free to add more of the creamy sauce to your individual portion.

This dish is perfect for warm days, light lunches, or whenever you want something beautiful, fresh, and satisfying.