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.

Ingredients

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

Directions

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!