preparation

• 1 For the Zucchini pasta: 
  
  Cut the zoodles in half with scissors and sauté over high heat with a little oil and sea salt, for a couple of minutes. Reserve. 
• 2 For the Pesto Rosso Arrabbiata Sauce: 
  
  Sauté the onion and chopped garlic, with oil and salt, until golden brown. 
• 3 Add the Sun-Dried Tomato Pesto Rosso Sauce, chilli pepper, oregano and water. Mix well and cook over low heat for about 5 minutes. 
• 4 Remove from heat and set aside to serve over the zoodles with vegan parmesan and a small leaf of fresh basil.
  
• 5 For the vegan parmesan: 
  
  Mix all the ingredients. Place them in a grinder and crush until granulated.