Raw Spring Spaghetti Marinara
3 yellow summer squash or zucchini
6 large tomatoes
5 sun dried tomatoes
4 garlic cloves
1/2 bunch fresh basil or parsley if fresh basil is not available
2 tablespoons oregano (2 teaspoons of dried if fresh not available)
1 tablespoon freshly ground black pepper
1/4 cup onion, chopped
1/2 cup cold-pressed olive oil
1/4 cup lemon juice
4 dates, pitted
1 teaspoon Himalayan sea salt
For The Pasta
There are several ways to make pasta from a squash.
Use a julienne peeler. It looks like a cheese slicer or potato peeler. With this fancy but inexpensive and easy to use tool you make the most beautiful raw spaghetti strings in seconds.
You can also use an ordinary (potato) peeler: Peel thin slices of the squash, then with a fork or knife, create thin strands of “pasta”.
Another way is using one of my favourite kitchen tools: a spiralizer (great for making raw beetroot pasta in seconds!).
Put the pasta strands in a bowl and sprinkle with a mixture of olive oil and some salt. I usually skip this stage as I like my pasta dry and a little firm.
For The Marinara Sauce
Put all ingredients in a high speed blender and blend until creamy. Add purified water if you feel the consistency is too thick.
Make a large portion of the marina sauce and keep it in bottles in the fridge and use it on other salads. It will be good to eat for a week.
You can also use the marinara sauce as a cold soup or warm gently in a pan if you prefer.
Remember to (un)cook once and eat three times!
Add additional toppings such as slice olives, chopped tomatoes, onions or fresh basil leaf. Sprinkle a little goat’s cheese on top.
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[…] are wheat free and generally very low in the full range of the grain family. Why not try the Raw Spring Spaghetti Marinara and the Nicoles Hit Salad and see what you […]Reply