RAWmarkable Zucchini Pasta with Raw Marinara Sauce!

rawsphaghetti pasta

I have tried a lot of raw marinara sauces. And to be honest, I haven’t been a huge fan of them. They have always tasted too earthy, or too herby, too watery or sweet. So I created my own which I think manages to stand on its own as a tasty raw marinara sauce or even as a raw soup! So….let us begin!

For the raw marinara, you will need:

– About 2 cups of cherry or grape tomatoes

– 4 stems of swiss chard (no leaves)

– 4 stems of beet leaves (no leaves)

– 1 clove garlic

– couple sprigs of fresh thyme, stems removed

– couple sprigs of fresh oregano, stems removed

– 4 to 5 basil leaves, depending on size

– couple parsley leaves

– couple stems cilantro with leaves

– salt and pepper to taste

Place all the ingredients in your blender and blend until smooth. Pour the mixture through a strainer, so that the main water content will drain out. This is to allow you to have a nice, thick, chunky marinara that won’t be watered down!

While you are waiting for the marinara sauce to drain, take a spiralizer or grater (if you don’t have a spiralizer) and spiralize 3 to 4 zucchinis


After you are done, take your strained marinara sace, and pour over the zucchini noodles. Top with mushroms, leeks, hemp seeds and/or chives, serve and eat!


Lovely pasta!



And, if you have leftover marinara (as I did), you can alway turn it into a raw soup for lunch the next day! Top with an avocado, cilantro and some hemp seeds, and you are good to go!




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