Raw food is hot right right now, except that its not hot…get it? HA! We crack ourselves up!
This recipe for Raw Zucchini Pasta with Spaghetti Sauce from by CHLOE. Chef Contributor Candice Hutchings is the perfect dish to eat healthy, eat seasonally and eat cleanly. Plus, this dish is bursting with aromas and flavors, but also boasts nutrients that are so good for our bodies.
Not only is this a great spin off of pasta, but you can literally make this raw pasta in a matter of minutes! Literally, five minutes… it’s amazing. And no, we’re not joking. No, I’m not joining, and this is not a cruel vegan joke. Raw pasta exists and is incredibly good for you. All you need is something to spiralize, like zucchini!
Soak the sun-dried tomatoes in water for one (1) hour. Also, soak the raw cashews.
Before you spiralize your zucchini, wash it very well with a safe vegetable wash or vinegar and water. Don’t peel the skin, the rind of zucchini contains the nutrient beta-carotene, which is full of antioxidant properties.
Next, take that spiralizer out of the kitchen cabinet and run the fresh zucchini through it to create the raw noodles! Place noodles in bowl and set aside.
Drain the sun-dried tomatoes and cashews.
In a high-speed blender, blend the cashews with ¼ – ½ cup of water until you get something that resembles cream.
Add the fresh and dried tomatoes, garlic, basil, oregano and spices, and blend until completely smooth.
Add in more sea salt and/or cracked black pepper to taste.
Serve over the spiralized zucchini noodles, and top with a sprinkle of Nutritional Yeast.
NOTES + SERVING TIPS
Zucchini pasta can also be used be substitute pasta in warm dishes as well! Get your hands dirty and experiment!