Raw Pasta Sauce

My Mum’s spaghetti bolognese is better than your Mum’s spaghetti bolognese!! Said every child ever in the 90s. Seriously though, my Mum’s is the bomb. That is until I learnt how to cook (secret ingredient is dried oregano and bay leaves by the way, also a dash of red wine vinegar at the end to cut through the hearty beef/beef stock flavours). Bolognese aside, here is my signature raw/vegan/paleo reinterpretation…

Give Those Zucchini Noodles Raw Flavour

Ingredients

  • 1.5 Tomato
  • 1 Carrot
  • .5 onion
  • 1 Tbl Balsamic Vinegar
  • 1 Tbl Extra Virgin Olive Oil
  • 7 Basil leaves
  • 1 tsp Cracked Pepper

Method

1. Wash, peel and then re-wash carrot and onion
2. Dice vegetables to thumbnail size 
3. Combine all ingredients in food processor or blender and pulse, until the consistency of chunky salsa

My Serving Suggestions

Spiralise or julienne a zucchini, perhaps some spaghetti squash noodles, which ever 
you prefer. Drop a healthy dose of sauce on top and sprinkle some walnut 
parmesan cheese on top and call it macaroni (the fashionable wig from the 1770’s).

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