Zucchini spaghetti with tomato sauce RAW

August 2, 2014

Eating raw is especially easy in the summer, when your body is asking for fresh and chilled food to help you deal with the heat. This pasta is easy made, light and full of flavors. The only tools you will need is a blender (for the sauce) and a julienne peeler (or a spiralizer) to make the zucchini spaghetti as you see below. It is really hot today, so the amount of words in this post will keep down to a minimum and you can get right into the recipe!

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Ingredients (serves 2 pers.)

 

2 big zucchinis

for the sauce:

1 shallot

2 middle sized tomatoes

1 red bell pepper

4 sun dried tomatoes

1 stick celery

3 tbsp sunflower seeds

30 ml olive oil

2 tbsp lemon juice

1/4 cup water

salt

topping:

ca 10 yellow cherry tomatoes (halved)

basil 

 

1. With the julienne peeler make the zucchini spaghetti. Set aside.

2. For the sauce chop the vegetables roughly and blend together with the oil, lemon juice, water and the sunflower seeds. Blend all together in your blender, add the desired amount of salt towards the end.

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This was basically it! Arrange the sauce and the spaghetti on a plate and top with the halved tomatoes, chopped basil and some fresh grounded pepper. Ready to fill your belly and make you happy. Bon apetit and enjoy the day! <3

 

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