This recipe is gluten-free, vegan, and raw.

Preparation Time: about 45 min

Serves: 4, more or less, depending on how hungry you are 🙂

This recipe for what I like to call ‘raw spaghetti’ is composed of zucchini pasta topped with an altered version of raw sundried tomato marinara sauce found at feedlife.ca.

For this recipe, you will need a spiralizer (such as the Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer) or another piece of kitchen equipment that can make noodles out of zucchini.  If you don’t have a spiralizer, you can check out this blog post on ohsheglows.com which details how to make veggie pasta with a julienee peeler: how to spiralize vegetables.

Here are the ingredients you’ll need:

For the pasta: about 3 zucchinis to serve 4 (I used 2 which made 2 large bowls of pasta)

For the sauce:

-9 fresh medium-sized on-the-vine tomatoes

-1 red bell pepper

-a handful of fresh basil leaves

-a couple sprigs of fresh parsley

-2 tablespoons lemon juice

-1 clove of garlic

-a dash of cayenne pepper, more or less depending on your taste preferences

Start with making the pasta.  Below are pictures of the zucchini being spiralized…

 Next, prepare the tomatoes, pepper, herbs, garlic, and lemon juice for putting into the food processor…

 And dump them in. 🙂 

Pulse until blended but slightly chunky for the sake of texture.

Adorn your zucchini pasta with the fresh tomato sauce and a decorative basil leaf or sprig of parsley and you’re on your way to a delicious and healthy meal!