To make the noodles in this recipe you'll need a Vegetable Spiralizer. You can also make vegetable pasta’s and noodles with another kitchen appliance called the Spirooli 3 in 1 Vegetable Slicer, it’s one of my favorite things to use in the kitchen. It makes thick ‘spaghetti-like strands, ‘fettuccine’ style noodles or use this machine to slice. It is incredible how light and energetic you can feel after eating delicious pasta, no tired, and sluggish feeling. Enjoy!!

Raw Zucchini Marinara Pasta [Vegan]

$2.99
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Calories

246

Serves

4-5

Ingredients

For the Pasta:

  • 8 zucchinis

For the sauce (makes 2 cups):

  • 1 cup chopped tomato
  • 1 cup Roma tomatoes (dehydrated or sun-dried)
  • 1/2 cup Roma tomatoes (dehydrated or sun-dried) for garnish
  • 2 spring onion stalk
  • 1 clove garlic, peeled
  • oregano, rosemary and basil to garnish
  • nutritional yeast to taste (savory yeast flakes)
  • salt and pepper to taste
 

Preparation

Method for pasta

  1. Peel zucchinis and make pasta with Vegetable Spiraliser or Spirooli 3 in 1 Vegetable Slicer

Method for sauce

  1. Place all ingredients in Vitamix blend slowly, so sauce is chunky
  2. Place zucchini pasta in mixing bowl and pour sauce over the top, mix well

Garnish

  1. Chop fresh oregano, rosemary, and basil sprinkle on top
  2. Place tomatoes on top of pasta and nutritional yeast to taste
  3. Ready to serve

Method if you would like pasta warm

  1. Place pasta on trays in the dehydrator for 10-15 minutes at 115 Fahrenheit, then it’s ready to eat.
  2. Place pasta on oven rack and keep door slightly open (you can use a spoon).
  3. Put oven on lowest temperature, you will have to watch the pasta on and off, throughout the drying period as every oven is different and the temperatures vary.

Notes

Variations: This recipe is amazing with kelp noodles.

Nutritional Information

Total Calories: 246 | Total Carbs: 52 g | Total Fat: 2 g | Total Protein: 16 g | Total Sodium: 112 g | Total Sugar: 29 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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