zucchini pasta with 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?
Raw zucchini ribbons pair perfectly with an easy raw marinara sauce.
- 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
Use a vegetable peeler to shave the zucchini into long ribbons. Set aside.
In a food processor, 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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