Pasta — 13 October 2010

Another raw dish from Niten’s kitchen – spaghetti made from vegetables!

Spaghetti di Zucchini

To make spaghetti from zucchini you need a ‘spirooli slicer’(best purchased from Lurch).
Prepare one zucchini per serving.
Place the spaghetti in the middle of the plate.
Top it up with a bit of olive oil, salt, cracked black pepper, sesame seeds and beer yeast (optional).

Marinara Sauce:
1 half cup blended tomato
1/2 cup lemon juice
2TSP Shoyu
2TSP Olive Oil
2TSP chopped onions
1 clove garlic (optional)
1 cup sun-dried tomatoes
Pinch of sea salt

In a blender, combine all ingredients until smooth.

Pour sauce over spaghetti, top up with ground macadamia or pine nuts and fresh parsley.

From the collection ‘Raw recipes from Niten’s kitchen’.

To make spaghetti from zucchini you need a ‘spirooli slicer’(best purchased from Lurch).

Prepare one zucchini per serving.

Place the spaghetti in the middle of the plate.

Top it up with a bit of olive oil, salt, cracked black pepper, sesame seeds and beer yeast (optional).

Marinara Sauce:

1 half cup blended tomato

1/2 cup lemon juice

2TSP Shoyu

2TSP Olive Oil

2TSP chopped onions

1 clove garlic (optional)

1 cup sun-dried tomatoes

Pinch of sea salt

In a blender, combine all ingredients until smooth.

Pour sauce over spaghetti, top up with ground macadamia or pine nuts and fresh parsley.

NitenNiten is a raw food enthusiast and cook of many years experience. He became a ‘Raw Foodist’ in 1996 when living on a permaculture farm. He now gives Raw Food retreats in England and Ibiza, where he lives. We are lucky to get his recipes with the inspiring pictures he makes.

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