Whole Foods had posted a link to a recipe on the Facebook page last week, I had to try it out! I changed it a bit (dried herbs) but overall kept to the original recipe. I did though pulse the sauce in two batches in my mini food chopper to make it a chunky sauce. Kirk isn’t a big fan of raw tomatoes and the chopping makes the texture better for him. It also meant I could be lazy and not dice up the sun-dried tomatoes…heh!
As for serving size? Whole Foods said 6 on their recipe. Unless it is a tiny side dish that isn’t going to happen. More like 2-3 people as a main dish.
Raw Veggie Pasta with Raw Tomato Sauce
- 4 zucchini, average size
- 1 Tbsp extra virgin olive oil
- 1 cup cherry tomatoes (about 18 for me)
- 2 Tbsp oil packed sun-dried tomatoes, drained a bit
- 1 tsp freeze-dried red onion
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp granulated garlic
- ¼ tsp ground black pepper
Wash the zucchini, peel off the green and trim off one end. Using a Spiral Vegetable Slicer, make veggie pasta on the smallest size. If you don’t have a slicer use your peeler to make long thin peels, then cut into ribbons that resemble “pasta”. Set aside in a large mixing bowl.
Pulse the sauce in a mini food chopper or food processor until a thick but chunky sauce comes together. Add the sauce to the “pasta” and mix till combined.
Serves 2-3, depending on size of squash and ones appetite.