Caleb and I are huge spaghetti fans, so raw vegan italian recipes are absolutely required! I’m excited to share this recipe with you because it is probably one of the fastest family meals to make on a lazy kitchen day, and it tastes divine. After dinner clean up is also effortless since we’re only using 2 tools. This pasta sauce has a thick texture and bold, rich flavours. You’re guests will be licking their plates clean and asking for seconds! What’s the BEST part of this pasta? You don’t feel exhausted after dinner, nothing turns to glue in your system, and this pasta will actually help you lose weight!
Vitamix or High powered blender
1 .5 cups of roasted red pepper
2 cups of sundried tomatoes
1/4 yellow onion
3 cloves of garlic
1/2 tsp oregano
1 cup basil
1/2 tsp pink himalayan salt
15 cracks of black pepper
Wash the zucchni, make thin spaghetti like noodles using your Spirooli. Put the noodles in a bowl and sprinkle with some oregano, and a pinch of himalayan salt. Set aside, covered on the counter top until your sauce is complete. Place all ingredients in the Vitamix and turn on medium, add a bit of water to reach a consistency that allows the Vitamix to blend the mixture freely. Blend on medium to high for 3-5 minutes until sauce is quite warm. Don’t be afraid to leave it blending for a bit, if it’s getting to hot take a little break and come back to it. Pour the sauce over the zucchini noodles and serve immediately.This sauce also stores well, so pop left overs in the fridge and heat up in the Vitamix again tomorrow!