Raw Pasta

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I came across a similar recipe a while ago, and decided it was time to bring it to work.  I modified it to match the ingredients I had on hand, and to suit my tastes.  Here is my version of the recipe.

Raw pasta, ready to eat.

Raw pasta, ready to eat.

Ingredients

  • 1 cucumber, zucchini, carrot, or yellow pepper as your noodles
  • 1/2 cup nuts (I used walnuts)  – if using harder nuts such as almonds, pre-soak them
  • 3/4 cup cherry tomatoes
  • 2-3 sun-dried tomatoes (soaked for 30 minutes)
  • 1 date, pitted
  • 1 heaping TBSP Italian spice
  • 1/4 tsp Himalayan salt

Method:

  • Spiralize the noodle of choice.  Set aside.
  • Using a food processor blend together the rest of the ingredients.
  • Mix together.
Spiralized zuchinni noodles, waiting for some sauce.

Spiralized zucchini noodles, waiting for some sauce.

Raw pasta sauce ingredients, waiting to be pureed.

Raw pasta sauce ingredients, waiting to be pureed.

Additional Tips:

  • If you don’t have a spiralizer, you can use a peeler.
  • You can also use leftover regular noodles.
  • Feel free to use fresh herbs.

I hope that you enjoy this.  I really liked it.  My girls liked the sauce, but not the “noodles.”  I will use leftover regular noodles next time for them.

I brought it to work and had it as my pre-flight snack.  The nuts in the sauce kept me full for quite a while.

Chantal

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