Fabulous Fettuccine With A Mouth-watering Marinara Sauce – All Raw Vegan!

Craving for a nice bowl of pasta? Here you go… raw and delicious

This gluten free raw vegan ‘pasta’ dish will leave you satiated and stunned.  Easy and quick to put together, this dish looks  so much like its original counterpart that it’s hard to tell the difference.

The low carb, low cal yellow squash fettuccine is cholesterol free so it  leaves you feeling satisfied and yet not stuffed. The yummy marinara sauce to go with it is amazingly easy to make and so much like the original only  the fat. Walnuts give it a lovely texture and the sundried tomatoes a great depth of flavor.

Try this recipe and there’s no going back to the ‘original’ one!

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Ingredients you’ll need for this recipe:

Fettuccine:
2 yellow squash
1/2 teaspoon Himalayan/sea salt

To make the Pasta: Wash the yellow squash, then use a vegetable peeler to peel layers of the squash off. You may want to experiment peeling from different angles so the “pasta strips” come out smaller sized. Otherwise, you can simply peel it, then use a knife to slice down the centre so the pasta noodles are not too wide.

Let the squash sit in a large bowl and add 1/4 teaspoon salt, covering all parts of the noodle. This way, it will drain out the water. Let it sit for about 30 minutes or longer while you prepare the other ingredients.

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Sauce:
6 Roma tomatoes
1/4 cup sundried tomatoes in olive oil & Italian herbs
2 tablespoons crushed walnuts
1 tablespoon garlic flavoured extra virgin olive oil (regular is fine too)
1 teaspoon dried oregano
1 teaspoon garlic powder (or 1 clove garlic)
1 teaspoon onion powder (or 1 tablespoon chopped red onion)
1 teaspoon smoked paprika
10-15 fresh basil leaves
1 pitted date
A few sprinkles ground pepper
A few sprinkles Himalayan/sea salt

To make the Marinara Sauce: Chop the Roma tomatoes in four or five pieces, and put them in a food processor. Add the rest of the ingredients. Don’t forget to crush the walnuts with your hands if they’re in big chunks, and wash the basil.

Once everything is in the blender, give it a few pulses until everything is very well chopped. Do not put this on a high powered blender like Vitamix, because you will end up with orange sauce.

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Remove all the water released from the yellow squash pasta.

At this point, you can either eat it as it is, or do what I really love:

Put the pasta sauce and squash separately in a dehydrator or oven (with the lowest setting) for a few hours. This way, you get the cooked flavour. Once you can smell a really fragrant aroma, it’s ready to be eaten.

Once it’s ready for you, spoon the pasta onto a plate and top it with the sauce and garnish with basil.

If You Are Looking to buy a Dehydrator, Check This One Out:
Excalibur 2400 4-Tray Economy Dehydrator, Black

or also a bigger (deluxe) version:
Excalibur 3900B 9 Tray Deluxe Dehydrator, Black

Available also in White

Read the recipe on the author’s site here

Special Thanks to Divine Healthy Food for posting this. All pictures are from that post.

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