This raw traditional easy spaghetti sauce recipe comes together in just 15 minutes and is packed full of flavor. Serve it over your favorite cooked pasta or some zoodles for the perfect healthy family meal!
Peel the zucchinis. Turn the zucchini into noodles by using a spiralizer or a vegetable peeler. Set aside.
To make the optional Parmesan, process all the ingredients into small crumbles (20 seconds). Set aside.
To make the marinara sauce, place all the sauce ingredients in your food processor. Pulse briefly (10 to 15 seconds). Do not over-process.
To assemble, dry off the zucchini noodles if they have released any water.
In a large bowl, combine the noodles and sauce. Using tongs or 2 forks, toss gently until the sauce is well distributed over the noodles.
Enjoy immediately. Garnish with Parmesan, if desired.
Excerpted from Cook Lively!: 100 Quick and Easy Plant-Based Recipes for High Energy, Glowing Skin, and Vibrant Living—Using 10 Ingredients or Less by Laura-Jane Koers. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
When making the marinara, do chop the garlic clove before processing. This ensures that the garlic gets incorporated without having to over-process the mixture. The sauce keeps well in the fridge for up to 3 days. If your dish is starting to look a little watery, add a sprinkling of Easy Cashew Parmesan to absorb excess moisture (and add favor!).
I added a few leaves of fresh basil into the food processor along with the rest of the ingredients for some added flavor and herbs. Otherwise I followed the recipe exactly!