Zucchini Pasta w/ Raw Marinara Sauce

Adventures from my week of eating raw continue!

One of my favorite discoveries of the week was raw marinara sauce.  It tasted almost identical to traditional marinara sauce, but like so many things raw, it literally just took the push of a button on the food processor and the sauce was ready to go in seconds!  I also snuck in a few extra ingredients, like a red bell pepper, a carrot, and lots of fresh basil.  And if you’re feeling fancy, you can also throw in some sun-dried tomatoes.  But overall, I was completely in love with this raw marinara sauce.  Look forward to making it again soon even after I’ve returned to my old “cooked” ways.

For those looking for a pasta alternative, this raw shaved zucchini “pasta” was also super simple and took about one minute to make.  It paired perfectly with the marinara, and even looked extra lovely too.

Definitely a winner of a raw recipe!  But even if you’re not going all out with the raw diet, it’s a fabulous fresh and easy meal that you can have on the table in minutes.  And it is of course gluten-free, dairy-free, nut-free, vegan and vegetarian as well.  :)

Do you have any favorite raw food recipes?

Zucchini Pasta with Raw Marinara Sauce

Raw zucchini ribbons pair perfectly with an easy raw marinara sauce.

Ingredients:

3 zucchini, stems removed
1 (28 oz.) can crushed tomatoes
(optional) 1/4 cup sun-dried tomatoes in oil
1 red bell pepper, stemmed and seeded
5 cloves garlic, peeled
quarter of a white onion, peeled
1 Tbsp. fresh basil, packed
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (use more/less to taste)
1/4 tsp. salt
1/4 tsp. freshly-cracked black pepper

Directions:

Use a [vegetable peeler|http://www.amazon.com/gp/product/B0000DAQ5E/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=gimsomove-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0000DAQ5E] to shave the zucchini into long ribbons. Set aside.

In a [food processor|http://www.amazon.com/gp/product/B002I5DMU0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=gimsomove-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B002I5DMU0], combine the remaining ingredients and pulse until blended. Season with additional salt and pepper if necessary.

Serve the zucchini topped with marinara sauce.

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Comments

  1. sally @ sallys baking addiction — January 16, 2013 @ 7:26 am (#)

    i need that oxo veggie peeler! and i love the simplicity of this Ali. I’ve made raw marinara before but never atop gorgeous zucchini “pasta” ribbons before. This is exactly what my skinny jeans need for dinner too. :)

  2. taylor @ taylormade — January 16, 2013 @ 8:07 am (#)

    I will DEFINITELY be trying this raw marinara sauce – sounds so fresh, flavorful, and delicious. I may serve mine atop some whole wheat noodles (I’m not on a raw diet) but the zucchini pasta looks great too!

  3. Kathryn — January 16, 2013 @ 8:21 am (#)

    I’ve never really thought about a raw marinara sauce before but it sounds brilliant – I bet the taste of the tomato is really fresh and punchy!

  4. Heidi @foodiecrush — January 16, 2013 @ 9:15 am (#)

    I love raw marinara paired with super stringy zucchini but these fatter ribbons I. must. try. My only raw menu item this week would be nuts. Not so inspiring.

  5. Liz @ The Lemon Bowl — January 16, 2013 @ 9:45 am (#)

    I love the idea of this and have been looking for a few savory ideas for my new blendtec. LOVE!!

  6. Nancy/SpicieFoodie — January 16, 2013 @ 9:55 am (#)

    What a great recipe Ali! I’ve never tried a raw marinara sauce. The zucchini pasta is great and one of my favorites in the summer.

  7. Lauren @ Climbing Grier Mountain — January 16, 2013 @ 11:09 am (#)

    What a great idea, Ali! Must give this recipe a try. Your photos are gorgeous, friend!

  8. Laurie {Simply Scratch} — January 16, 2013 @ 11:15 am (#)

    This is stunning! The colors, the healthiness…I’m speechless!

  9. Cassie | Bake Your Day — January 16, 2013 @ 3:25 pm (#)

    This is so pretty! And sounds just perfect!

  10. Sues — January 16, 2013 @ 4:33 pm (#)

    I feel like I eat a lot of raw food (salads, etc.), but don’t “prepare” a lot of raw food. This dish looks perfect!

  11. Rhonda — January 20, 2013 @ 9:10 pm (#)

    I’ll be making this. I made up something similar last night, also using a can of crushed organic tomatoes but I don’t know that we can call it raw if using canned tomatoes because they are cooked at high temperature in the can. If wanting to go completely raw I’d use fresh tomatoes and bump up the dried ones for extra flavour.
    I also need to research how packet herbs are dried. Are they done in simple low heat dehydrator or using high heat which, once again, means they are not technically raw. I’m in conversion so not as pedantic about it as some might be………..yet. What’s your opinion?

  12. Ixel — January 22, 2013 @ 5:22 pm (#)

    I might try it, but i wonder if it wont be too hot and spicy with all that raw garlic

  13. Janet — February 10, 2013 @ 4:16 pm (#)

    Hi – your pasta is beautiful but I have one issue – canned tomatoes are not raw! You have to use fresh tomatoes, or rehydrate dried tomatoes to be sure you are getting all the nutrients and enzymes.

    • Miru — June 4, 2013 @ 5:13 pm (#)

      Agreed! Very misleading to call this a raw recipe. Canned tomatoes can be omitted and use fresh tomatoes instead.

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