Zucchini Spaghetti with Spicy Marinara *RAW*

Ingredients:

Spaghetti

3 large zucchinis – spiralised with the 3 in 1 Turning Slicer or Veggie Twister into spaghetti

Marinara

1 cup of cherry tomatoes

Remember these guys that mum found?

1 cup of chopped red capsicum

1/2 cup of packed fresh basil

1/2 cup of semi or sundried tomatoes (if packed in oil then rinse)

2 cloves of garlic

4 pitted dates

1/4 cup olive oil

1/8 t himalayan/sea salt

1/8 t cracked black pepper

1/8 t chilli flakes or to taste

dash of apple cider vinegar

Method: 1. place all ingredients in a processor fitted with the S blade and pulse until all ingredients are mixed but not pureed. You want to maintain some texture.

2. Strain the sauce with a mesh strainer – reserve the liquid for drinking later…I LOVE THIS JUICE!

3. Set aside until ready to serve with pasta

Marinated Mushrooms

Ingredients:

2 cups of sliced mushrooms

1/4 cup tamari/nama shoyu/wheat free soya sauce

1/4 cup of olive oil

dash of apple cider vinegar

1/2 t cracked black pepper

Method: place mushrooms into a large bowl and cover with the remainder of the ingredients.

It will at first appear that there won’t be enough marinade to cover the mushies, but as they being to reduce and eliminate water you will find the marinade will be ample. Set aside in the fridge for 1 hour.

When ready to serve, place zuchinni noodles on a plate, topped with marinara sauce and drained marinated mushrooms.

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