Raw Pasta Marinara
This one hits all the right spots.
Go get your hands on a spiralizer & you’ll look at zucchinis and cucumbers in a whole new light. These veggies are so versatile (and filling) it’s amazing. In 2013, my gurl & I pretty much lived off this “pasta” and banana smoothies for a month ~ our fresh introduction to high raw veganism. And although these days I think it’s good to have a bit more plantbased diversity in your meals, I often return to this raw cult classic because it’s so tasty, quick to make & seems way fancier than a salad (even though it’s all the same ingredients).
Feed this to your lover or friend and, instead of falling asleep after a big pasta meal, you’ll be brimming with energy and fully satisfied!
gather:
zucchini (or try with cucumber)
fresh tomatoes
sun dried tomatoes (preferably oil-free)
bell peppers/capsicum of various colors
garlic
ginger
scallions/spring onion
cilantro/coriander
lime
black pepper
optional toppings: avocado, sliced mushroom, nooch (nutritional yeast), corn, peas, chopped cucumber.
make:
Aoak a handful of sun dried tomatoes (about 10 halves) in a cup of hot water for 10mins to soften. Roughly chop 2 fresh tomatoes, 3 mini bell peppers (or 1 regular sized) & 2 stalks of scallions.
Spiralize 2 medium zucchinis and place the noodles aside in a big bowl, saving the end bits to add to the blender sauce.
In the blender, combine drained sun dried tomatoes, chopped veg, a chunk of ginger, 1 garlic clove, handful of cilantro, a squeeze of half a lime & cracked black pepper ~blend til creamy~
Pour sauce over the noodles, topping with extra chopped scallions, cilantro, cracked black pepper and plenty of nooch!
Thanks so much for reading ;) if you like this recipe, please give it a clap or be a “fan” so it can reach more people, who’ll hopefully be inspired to give raw pasta a try when the craving kicks! #zoodles
