I finally got a spiralizer!! If you don’t know what a spiralizer is, it’s basically a little kitchen appliance that allows you to turn vegetables and fruits into skinny spaghetti-style “noodles” or flat fettucine-style “pasta”. A spiralizer is a fantastic tool for people that are getting into raw foods. Imagine making whatever you please into a pasta dish. Zucchini is a great place to start because it’s soft, and neutrally flavoured. You can add a pesto sauce, a tomato sauce, or even a vegan alfredo sauce. I’ve stuck with the basics here for my first spiralized dish.
I’ve entered this dish in Keep It Real Thursdays over at Beyond the Peel!
I’ve entered this dish in the Valentine’s Day Round-Up on Koko’s Kitchen!
Your favourite basic spaghetti recipe turned into a tasty raw version. Simple, healthy, delicious! I used both yellow and green zucchini for an extra special appearance.
- Pasta: -
- Zucchini - 2 medium-sized, spiralized
- Sauce: -
- Tomatoes - 1 1/2 cups, chopped
- Extra Virgin Olive Oil - 1/4 cup
- Sun-Dried Tomatoes - 3
- Red Bell Pepper - 1/4 cup, chopped
- Cashews - 1/4 cup
- Garlic - 1 clove
- Date - 1, pitted
- Apple Cider Vinegar - 1 tsp
- Fresh Basil - 1/4 cup, loosely packed
- Fresh Thyme - 1 Tbsp
- Sea Salt - To taste
- Fresh ground black pepper - To taste
Spiralize zucchini into noodles and set aside.
Add all ingredients for sauce into blender and blend until smooth.