Recipe By Raw Chef Michelle Schulman, Arnolds Way
This pasta sauce definitely has a kick to it. So if you don’t like the extra spice use less of the garlic, cayenne powder, and curry powder.
For the spaghetti:
- 2 medium zucchinis, ends removed
For the sauce:
- 1 vine ripened tomato, cut in chunks
- 2 medium cloves of garlic
- 1 good slice of fresh ginger, at least ¼ inch thick, cut up
- 4 shakes of cayenne powder
- 2-4 teaspoons of curry powder
- 1/8-¼ cup of infused olive oil (or use plain olive oil and add a pinch of both fresh chopped rosemary and thyme)
- 1 teaspoon agave
- Juice of ½ large lemon
- 2 small carrots, cut up
- 5 small (maroon colored) dry sundried tomatoes, no citric acid/salt/brine/oil (avoid the ones that use citric acid and are neon red)
- About ½ cup water
- Good pinch himalayan or celtic sea salt, about ½ teaspoon
- 1. Spiralize spaghetti and leave on a paper towel to blot excess zucchini juices. (2 medium zucchinis makes a really GOOD sized meal.)
- 2. In a mixer or food processor blend up the sauce ingredients until it is smooth, about 1 minute.
- 3. Plate the spaghetti, spreading it out, and pour half of the suce over it.
(Save the other half in the fridge in a small tupperware for another meal.)
- 4. Sprinkle the spaghetti sauce with the chopped herby veggies. It looks like “ground meat.”
- 5. Sprinkle more nutritional yeast on top if you like it cheezy. (I like a lot so my sauce is practically covered.)
- 6. Sprinkle extra chopped cilantro or basil on top.
- 7. Goosh everything together before eating… and enjoy! Also, store the rest in airtight container for later!