It’s so hard to give my raw pasta dishes names, since the ingredients are basically the same…lol. However, this particular one is all about the sauce, and the nut cheese. I really love the flavor of the sauce, which goes great with the greens in this dish. You can use the sauce as a dressing for a salad, or as a dip too. It’s loaded with flavor! Enjoy.
Spicy Marinara Sauce.
1/2 cup sun-dried tomatoes (soaked for 1 hour)
3 Roma tomatoes chopped
handful fresh basil
2 cloves garlic minced
1/4 cup or more EVOO (extra virgin olive oil)
1T ACV (apple cider vinegar)
1 tsp sea salt
1T agave nectar
dash garlic powder
dash onion powder
1/2 tsp crush chili pepper
Combine all ingredients in a food processor, and blend until smooth. Add more EVOO if necessary to get the consistency of a sauce. Sauce can be stored in an air-tight container for up to 3-5 days in the refrigerator.
3/4 to 1 cup cashews (soaked)
1 tsp pink Himalayan salt
juice from 1/2 a lemon
Combine all ingredients in a food processor and blend until thick and creamy. Cheese can be used as a replacement for cream cheese, or ricotta cheese, or any type of cheese spread. You can add spices to enhance the flavor. Store nut cheese in an air-tight container for up to 3 days in the refrigerator.
mixed salad greens, sprouts, micro-herbs
mushrooms (sliced or chopped)
zucchini strips (to use as pasta)
raw pine nuts (whole or grounded up for a raw version of Parmesan)
Spread salad greens over a plate, layer strips of the zucchini on top. Place dollops of the nut cheese over the mix. Pour some of the spicy marinara sauce over the pasta and salad. Top with micro herbs or sprouts, and sprinkle the raw pine nuts and mushrooms over and around the plated dish. Ready to serve! Now that’s a Raw-talian!
For rawviolis, create larger and wider strips of the zucchini. Place dollops of the nut cheese on the edge of each strip, and roll-up. Plate the dish as suggested above, and serve. Another great way to serve-up this sauce and cheese! Yummy! 🙂