Raw Spaghetti with Zucchini Noodles - Vegan/Gluten Free

While I love spaghetti, I don't love all the carbs and calories that come with traditional style spaghetti. In the winter I'll make a spaghetti sauce, then blanch zucchini noodles to go with it (see photo on blog side bar).  With our warm summer weather I decided to try something a little different this year and make a raw spaghetti sauce.  I was pleased with the way it turned out and even Troubadour said he enjoyed it.

I used my veggie spiralizer on the smallest setting and I think it would be good with it set on the ribbon setting as well - almost like a linguine noodle shape.

I didn't add any green peppers to the sauce, which I usually do when cooked.  I was worried it might over power the other flavors when raw.  Feel free to play with it a little bit.

I also topped it with raw almond parmesan.  A staple I always keep in the fridge, and make up a new batch when out.  The recipe I use is from hipsterfood.com.  The only two changes I make to the recipe are that I use less salt and use granulated garlic rather than garlic powder.  Their recipe calls for 1-2 tsp of salt and I use a 1/4 tsp maximum.  I also use the Vitamix instead of smashing it in a bag.  Here is a link to the recipe:  LINK

This recipe makes two large dinner sized portions.  We eat this as a main course without any side dishes with it.

RAW SPAGHETTI WITH ZUCCHINI NOODLES

INGREDIENTS:

2-3 Zucchini (depending on size)
2 cups chopped ripe Tomatoes (regular or Roma)
1-2 tsp minced Garlic
6-8 leaves of fresh Basil
3 Green Onions OR 1/4 cup Sweet Yellow Onion (reserve a bit for garnish)
1 Tbsp Nutritional Yeast
     *  Almond Parmesan and/or Black Olives for garnish

DIRECTIONS:

1.  Wash and spiralize your zucchini into noodles.  Divide into portions and place in serving dishes.

2.  In a blender or food processor (I used the Vitamix) add tomatoes, garlic, basil, onions, and nutritional yeast.  Blend, or pulse, at low speed until combined, but still chunky.  Blending at a higher speed for longer will result in a thinner and almost foamy sauce.  Not good.

3.  Spoon sauce onto noodles.  Top with almond parmesan, a few black olives, and reserved onions. Sprinkle with salt and pepper if desired.  A few dried chili flakes are also good on top.

- Bon Appetit

" It is difficult to think anything but pleasant thoughts when eating a homegrown tomato." - Lewis Grizzard

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