Choose small, firm zucchinis. Wash and cut into 3 inch pieces. Run through spiral slicer to make spaghetti, or through a spirooli to make linguini. Serve with the following sauce. This pasta is also delicious with a fresh tomato sauce or with a fresh basil pesto!
½ cup raw cashews
1 Tbsp. nutritional yeast
1 tsp. light miso
¾ tsp. Herbamare
2 tsp. onion powder
1 tsp. garlic powder
Blend all ingredients in blender with enough water to make a thick cream, and serve over zucchini pasta.
1 ripe tomato, chopped (about ½ C)
½ C sun-dried tomatoes, soaked
½ red bell pepper, chopped (about ½ C)
2 Tbsp. extra-virgin olive oil
1 Tbsp. minced fresh basil, or 1 tsp. dried
1 tsp. dried oregano
½ tsp. crushed garlic (1 clove)
¼ tsp. plus 1/8 tsp. salt
2 Tbsp. sliced black olives
Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for three days.