Raw Pasta Marinara

hits all the right spots…

go get your hands on a spiralizer & you’ll look at zucchinis and cucumbers in a whole new light. these veggies are so versatile (and filling) it’s amazing. in 2013, my gurl & I pretty much lived off this “pasta” and banana smoothies for a month ~ our fresh introduction to high raw veganism. and although these days I think it’s good to have a bit more plantbased diversity in your meals, I often return to this raw cult classic because it’s so tasty, quick to make & seems way fancier than a salad (even though it’s all the same ingredients).

feed this to your lover or friend and, instead of falling asleep after a big pasta meal, you’ll be brimming with energy and fully satisfied!

gather:

zucchini (or try with cucumber)

fresh tomatoes

sun dried tomatoes (preferably oil-free)

bell peppers/capsicum of various colors

garlic

ginger

scallions/spring onion

cilantro/coriander

lime

black pepper

optional toppings: avocado, sliced mushroom, nooch (nutritional yeast), corn, peas, chopped cucumber.

make:

soak a handful of sun dried tomatoes (about 10 halves) in a cup of hot water for 10mins to soften. roughly chop 2 fresh tomatoes, 3 mini bell peppers (or 1 regular sized) & 2 stalks of scallions.

spiralize 2 medium zucchinis and place the noodles aside in a big bowl, saving the end bits to add to the blender sauce.

in the blender, combine drained sun dried tomatoes, chopped veg, a chunk of ginger, 1 garlic clove, handful of cilantro, a squeeze of half a lime & cracked black pepper ~blend til creamy~

pour sauce over the noodles, topping with extra chopped scallions, cilantro, cracked black pepper and plenty of nooch!

I call this bigass bowl “1 serving”… but for real, it’s important to eat enough when you eat raw, so go for abundance!
yus, I’m in Heaven

thanks so much for reading ;) if you like this recipe, please give it a clap or be a “fan” so it can reach more people, who’ll hopefully be inspired to give raw pasta a try when the craving kicks! #zoodles

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