100% RAW VEGAN SPAGHETTI

I recently decided to challenge myself with an all-raw diet, and I am happy to say I completed my five-day goal! I have to admit it wasn’t the easiest experience. However, I want to share something that definitely made it easier: Trying new, fun, and colorful recipes!

Eating raw doesn’t have to mean torturing yourself, and this yummy 100% raw spaghetti proves it. This is one of my favorite recipes that I had the opportunity to try during my 5-day raw challenge, and I am excited to share it with you!

Ingredients

SPAGHETTI NOODLES

• 2 zucchinis (or cucumbers)

• Fresh basil

SPAGHETTI SAUCE

• 1/4 beet

• 1 cup sun-dried tomatoes

• 2 lbs Campari tomatoes

• cloves of garlic

• 1 bell pepper

• 1 sprig of fresh basil

• 1 tbsp. olive oil (I use Palmetto Olive Oil garlic flavor)

• 1 tsp. sea salt

• 1 tbsp. dried basil

• 1 tsp. oregano

• 1 tsp. parsley

Directions

NOODLES

1. To make your zucchini noodles (also known as zoodles), you can use a spiralizer, a mandoline, or a Julienne peeler (this is what I personally use).

2. Using your method of preference, peel your zucchini into thin strips, forming long spiral strands.

PASTA SAUCE

1. Using a knife, peel the 1/4 beet (make sure to be careful, it can be very messy). Cut the beet into small slices.

2. Give your sun-dried tomatoes a little chop and throw them in the blender along with the beet.

3. Throw your Campari tomatoes into the blender (I suggest cutting them in half so that it’s easier on your blender).

4. Blend the beet, the Campari tomatoes, and the sun-dried tomatoes.

5. Add two cloves of garlic to the sauce in the blender.

6. Chop your bell pepper and add it to the blender.

7. Add the sprig of basil, olive oil, sea salt, dried basil, oregano, and basil.

8. Blend it all together until you get your ideal pasta sauce consistency.

9. On top of your zoodles, put as much pasta sauce as you want, and add some fresh basil for presentation and flavor!

10. Bon Appétit!

*You can add a salad as a side!