March 4, 2010
Fat-Free Raw Pasta with Marinara
Last week during my raw regimen I developed a recipe for raw pasta. I've experimented with zucchini as "pasta" before in my no pasta, pasta recipe which uses zucchini, marinara and tofu ricotta, but unlike my previous recipe, this raw recipe is 100% raw.
It's also low in calories, full of vitamins and nutrients, really filling and tastes remarkably like pasta. I used my spirooli to make the "pasta" but a cheese grater or tireless knife can do the job, too. I can't wait to try it again this summer when my kitchen is overflowing with zucchini and tomatoes are at their peak.
Make this the dish next time it's too hot to cook or you want a comforting pasta dish but not all the calories.
Suitable for almost any diet (raw, gluten-free, low fat, low carb, low calorie) this "pasta" dish is so satisfying, slimming, easy and quick to make, you'll be eating it all the time. It's also very much a "to taste" recipe -- add as much or as little spice as you like!
Chef's Note: Fresh herbs such as basil or oregano may be substituted for the Italian seasoning. Red pepper flakes or hot sauce can also be added for a spicy tomato sauce.
2 whole zucchini
2 whole tomato, chopped (with juices)
1½ tsp italian seasoning
½ tsp onion flakes
¼ tsp garlic powder
a dash of vegan parmesan
Shred the zucchini using a cheese grater or a spiralizer and set aside. In a small food processor or blender, combine tomatoes, herbs and spices and whiz until evenly smooth. Taste, adding more spices and herbs to taste along with salt and pepper. Re-whiz. Toss zucchini slices with "pasta sauce" until well coated. Transfer to a bowl and add sliced cherry tomatoes, mushrooms or other raw vegetables. Top with a dash of vegan parmesan or nutritional yeast if desired.