If you're after something filling, fresh and tasty, this is the perfect dish and a great way to use up Zucchini in the Autumn. Kids love helping make the noodles too!
Pasta Marinara
For the pasta:
Spiralise* 4 Zucchini (ratio is about 1 Zucchini per person or more depending on
appetite), toss in a little Salt and Olive Oil and set aside.
For the sauce:
1½ Cups
Sun Dried Tomatoes (soaked for 1-2 hours)
4 Large
Fresh Tomatoes
1 Clove
of Garlic
¼ Red
Onion
1 Cup of
Fresh Basil Leaves
1
Tablespoon fresh Oregano
½ Cup
Flat Leaf Parsley
½ teaspoon
Chipotle Pepper
2
Tablespoons Olive Oil
1
Tablespoon Coconut Nectar
A splash
of Red Wine Vinegar
Salt and
pepper to taste
Method:
1) Blend
all the sauce ingredients.
2) Remove
any excess water from the Zucchini and arrange on serving plates.
3) Top with sauce.
Notes:
· You can add ‘Parmesan’ cheese to
this dish, and also a few Olives are a nice touch.
· If you’re in a real hurry, you can
add a Tablespoon or two of Italian Herbs to replace the fresh, but fresh really
is best!
‘Parmesan’
2 Cups of
Pine Nuts
½ cup
Water
1tsp
Olive Oil
1
tablespoon Sea Salt
2
tablespoons Lemon Juice
2
tablespoons Nutritional Yeast
Process
all ingredients in a food processor. Spread across a dehydrator sheet or baking
paper in a thin layer (around 2-3mm). Dehydrate till firm- about 12 hours. Turn
over onto another tray or fresh baking paper and dehydrate a further 24 hours.
Remove, cool and break into shards. Store in an
airtight container in the fridge. This stuff lasts forever and is a great
additional any salad, pizza, you name it!
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