Who doesn’t love pasta?
This pasta recipe is soo easy and delicious, completely awesome whether you are on a gluten free diet, or low carb diet, or simply love the lightness of raw vegan foods!
RECIPE FOR RAW VEGAN, GLUTEN FREE SPAGHETTI NAPOLITANA
Ingredients for the Pasta Sauce:
8 cherry tomatoes
4 sun-dried tomatoes, soaked
3 garlic cloves
1 bunch of basil, keep a few leaves for decoration
4 TBSP olive oil
salt & pepper to taste
Ingredients for the Spaghetti:
1-2 Zucchini, depending on size and appetite
Ingredients for the Parmesan:
nutritional yeast or ground walnuts
PASTA: peel zucchini and cut into long thin noodles, using either a spiralizer or a julienne cutter.
Marinate the noodles in a bit of olive oil, sea salt and lemon to soften them and drain some of their water content.
Once the sauce is ready, simply pat the noodles dry with a paper towel.
This will remove excess oil and salt.
SAUCE: pulse-puree all ingredients either in a food processor or a high speed blender.
Mix pasta and sauce, sprinkle with parmesan and basil leaves, serve.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!