Raw Zucchini Carrot spaghetti With Chunky Tomato Sauce
1 Cob of corn
5 Button mushrooms
1 Fresh tomato
5 tsp pine nuts
* optional - any nut cheese will work amazing here! Some macadamia parmesan or walnut cheese will add a beautiful dimension to the dish! (I didn't have any available that day:))
Chunky Tomato sauce
3 fresh tomatoes (or one can diced tomatoes)
1/2 - 3/4 Cup Sundried tomatoes
1/2 Brown or Red Onion
1-2 Cloves Of Garlic
Handful Fresh Basil
3 tsp Balsamic Vinegar
1 tsp Sweeter Of Choice (coconut sugar is a good sweeter as it's a great replacement for brown sugar)
1 tsp Dried Mix Of Italian Herbs
1 tsp Onion Powder
Pinch of Salt
Pinch of Pepper
Sprinkle of Chilli
Pinch of Smoked Paprika
1/2 tsp Nutritional yeast (optional)
This yummy plate is mostly raw as I slightly heated the noodles to soften them and give them a more noodlie feel. I also didn't have more then one fresh tomato on hand and so chose to use organic diced tomatoes for the sauce.
This is a great quick dish for summer with a heartier feel that is packed full of goodness!
Spirillize the zucchinis and carrot (if you don't have a spiralizer or noodle cutting tool you can use a peeler or mandolin and make thick noodles). Place noodles in a pan with olive oil on very low heat and heat for 2 minutes while moving noodles around in the pan to distribute heat evenly. Don't over heat as you want to keep the goodness intact heat slightly just to soften the noodles and season to taste. Take off the heat and place in a bowl. Add remaining ingredients.
To make the tomato sauce add all the ingredients to a food processor and process until combined. You can also slightly heat up the tomato sauce for a more cooked feel.