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
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
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.