Here is a quick raw pasta dish I threw together today for lunch. Since I started drinking green smoothies I’ve been craving more and more raw food. After a particularly stressful morning today, I decided I deserved something nice for lunch. This is like a puttanesca meets marinara sauce. I like to use the large shredder disc of my food processor to make my zucchini pasta. It’s really fast, and doesn’t require a spiralizer, a mandoline, or labor intensive peeling and slicing. Besides being way easier, I’ve always preferred bite size shapes to noodles, so this works for me quite well! ; ) I may crumble some cooked tempeh into the sauce later to make a little more substantial dinner.
Raw Zucchini Pasta with Kalamata Marinara
3 medium zucchini, shredded
2 medium tomatoes, quartered
1/2 red bell pepper, quartered
1+ tbsp. of chopped sun dried tomatoes (mine were soaked in olive oil)
1/4 c. of pitted kalamata olives
2 tsp. capers
3 cloves garlic
1 large handful of parsley
2 tsp. fresh thyme
1/2 tsp. dried oregano
pinch of crushed red pepper flakes, optional
salt & pepper
1. Use large shredder disc of a food processor to make zucchini pasta. Set aside.
2. Change to metal processor blade and add all other ingredients to food processor. Pulse until well combined, or until desired texture is reached. I let it blend for a minute or two.
3. When ready to serve place “pasta” into dishes and top with sauce. I topped it with some nutritional yeast for protein & B vitamins!