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This month's recipe is a delicious light raw version of a staple pasta style dish. It only took me 15 minutes from start of prep to dishing up - fast food the way I like it, bursting with vitality, nutrition and colour. For the vegans amongst you, if you fancy boosting your B12 try shaking some nutritional yeast over the top in place of cheese, it tastes amazing with this dish.
You'll need a spiralizer and food processor for this dish. Its adapted from a recipe in The Simply Raw Kitchen Cookbook, which is a great raw cafe I visited last summer in Ottawa.
**Helpful tip** - when courgette noodles are mixed with sauce they will release a lot of water making them soggy. To avoid this, drain the noodles in a colander, sprinkle with a little salt, or pat the noodles dry between kitchen paper towels to absorb some of the moisture, before you add the sauce
For the Sauce:
Pre-soak a cup of sun-dried tomatoes for about 30 minutes
4 medium-sized ripe tomatoes
1 cup chopped red peppers
2 tablespoons pitted kalamata olives
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil
2 pitted medjool dates (or 1 tablespoon maple syrup)
1 teaspoon italian style seasoning, or a teaspoon dried oregano & basil
3 tablespoons fresh chopped basil leaves
1 tablespoon tamari (gluten free soy sauce)
Salt & Black Pepper to taste
In a food processor, blend the tomatoes and red pepper. Then add all remaining sauce ingredients, blending until well mixed
For the 'Pasta'
Allow for 1 large courgette per person
Slice the courgette in two width-wise, then put through the 'spaghetti' size noodle blade on your spiralizer. Remember to pat dry, or drain
Serve up with noodles on the base, topped by the sauce. The sauce keeps well in the fridge, I had mine for a couple of days.