thumbs img 0543 Raw pasta and marinara sauce
 
thumbs img 0544 Raw pasta and marinara sauce
 
thumbs img 0545 Raw pasta and marinara sauce
Raw “pasta” and marinara sauce (r/v)
Yum! Topped with avocado, cherry tomatoes, and scallions. The raw noodles are made by spirulizing zucchini with a Spiral Vegetable Slicer Raw pasta and marinara sauce. See the slicer at work here. Not only do you get an extra dose of veggies this way but you also avoid all the extra calories in grain pasta. Without the sauce, this is probably 15 calories worth of “pasta” if even that!

What are your thoughts on raw food?

Recipe from Raw Food Made Easy For 1 or 2 People Raw pasta and marinara sauce
1 ripe tomato, chopped (about 1⁄2c)
1⁄2c sun-dried tomatoes Raw pasta and marinara sauce, soaked or oil-packed
1⁄2 red bell pepper, chopped (about 1⁄2 cup)
2T extra-virgin olive oil
1T minced fresh basil, or 1 teaspoon dried
1t dried oregano
1⁄2t crushed garlic (1 clove)
1⁄4t plus 1⁄8t salt
Dash black pepper (optional)
Dash cayenne

Place all the ingredients in a food processor Raw pasta and marinara sauce fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for three days.

Variations
– For Puttanesca Sauce: Increase the cayenne to 1⁄8 teaspoon. Stir 2 tablespoons thinly sliced black olives into the finished sauce.
– For Middle Eastern Marinara Sauce: Add a dash of black pepper, ground cardamom Raw pasta and marinara sauce, ground cinnamon, and ground cumin Raw pasta and marinara sauce

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