Raw Tomato Pasta Sauce with Zucchini 'Pasta'
Turn a classic pasta dish into a nutrient-rich, high protein, vegan feast. This dish can be served cold and raw, or heated if you prefer. The 'pasta' is made from zucchini and the sauce packed with protein!
1 punnet or cherry tomatoes
¼ cup loosely packed basil leaves
¼ cup sun dried tomatoes
1 serve Just Natural Clean Lean Protein
½ clove garlic, finely grated
2-3 medium zucchini
Pinch of sea salt
1 tsp olive oil
- Using a vegetable peeler, peel each zucchini into desired sized ribbons and continue peeling until you reach the centre seeds (the centre is a little bitter, so you can discard this part)
- Sprinkle salt and olive oil over zucchini and gently massage into noodles and set aside in a bowl.
- Blend all remaining ingredients in a blender to desired consistency. Pulse or use a low setting so you can control the consistency a little easier. The olives and sun dried tomatoes should add salt to the sauce, but taste for seasoning and adjust if necessary.
- Simply serve noodles topped with a few spoonfuls of sauce.
Leftover sauce can be stored in fridge for about 5 days. Sauce can be used on pizza, as a dip or on regular pasta.
The information provided in this article is intended for educational purposes only and is general advice. It should not, nor is it intended to be, relied on as a substitute for individual medical advice or care. If the contents of this, or any other of the blogs in this series raises any concerns or questions regarding your health, please consult a qualified healthcare practitioner.