Spaghetti alla Marinara Go Forth Style!
I’ve broken this recipe up into three parts. The pasta, sauce and parmesan. It goes from easy to hard in prep. The nice thing about this recipe though- You can make a lot of it and freeze some. It’s nice to have on hand when cravings set in. Especially if you find pasta to be one of your top comfort foods. I know I sure do!
For a basic dish start with the Zucchini and Rainbow Carrot pasta:
- 3 Tablespoons of Italian seasoning including: oregano, basil, marjoram, sage, thyme and rosemary
- 2 Teaspoons of fresh cracked black pepper
- 3 Cloves of minced garlic
- 1/2- 1 Teaspoon of garlic salt (to your taste preference)
- 1-2 Tablespoons of olive oil (start with one and go from there if it needs a little more)
- 1 Tablespoon of balsamic vinegar
- Spiral cut two zucchinis and four rainbow carrots (I use the GEFU Spirelli and a ceramic peeler)
To get the Marinara follow the prep instructions below:
- Soak one cup of sun-dried tomatoes ( about 8-10 tomatoes for 1/2 an hour)
- 1 Tablespoon of olive oil
- 1/3 Cup of tomato water
- Half a teaspoon of cumin powder
- 1 Teaspoon of fresh cracked black pepper
- Two dates pitted
- 1/2 Cup of fresh basil chopped up
- One cup of cherry tomatoes halved (I used yellow to give extra color and vibrancy)
Purée the sun-dried tomatoes, half of your basil and the olive oil while slowly adding the tomato water. Chop your dates into smaller 1 inch pieces and add to the food processor. Lastly, add the spices and purée. It’s important not to add salt to this. You’ll want a sweet marinara sauce to go with the salt of the pasta and the parmesan substitute. Too much salt is easy to do with raw food.
And if you’re feeling ambitious, the cashew parmesan is pretty easy to pull off:
- One cup of cashews
- 1 Tablespoon of onion powder
- 2 Teaspoons of white pepper powder
- 1 Tablespoon of dried parsley flakes
- 1/2-1 Tablespoons of garlic salt
- Juice from half of one lemon
- 1 Teaspoon of olive oil
In your dehydrator lay down a sheet of parchment paper. In your food processor blend the cashews until they become tiny crumbles, not quite a powder texture. Add your spices and herbs and grind together. Then add your olive oil and lemon juice. As you mix this in the food processor the ingredients should become a big dough like ball. When it gets to that point you can remove remove pinch size pieces onto your dehydrator tray. if you don’t have a dehydrator, skip the olive oil and lemon juice. Instead, add one tablespoon of lemon zest in addition to the parmesan substitute to each dish fresh. Dehydrate for four hours at 110°. Halfway through the pieces you are dehydrating should be a bit crumbly so you can easily break them up into more of a fine ground parmesan texture. You don’t have to dehydrate all of your parmesan mix. In fact, I would do one tray worth of the mix and freeze the rest. Using a spice funnel, carefully add your mix to spice container/shaker and refrigerate. This should be good for a couple weeks. For the parmesan mix not dehydrated, again- you can leave out the lemon zest and only add the zest to the dish fresh when you make it and that way the parmesan mix can hangout in your spice cabinet indefinitely.
Place the pasta at the center of your plate and crack a little more fresh pepper over the top. Spoon the marinara onto the top. I like to add the halved tomatoes in a crescent shape around one side of the dish with a few fresh basil leaves. And last, sprinkle the parmesan lightly over the entire dish. Or take it to go like I’ve feature in the next couple images.