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Pasta Marinara
In The Raw with Chef Cynthia Louise

Season 1: Ep16
9 mins

A nutritious pasta that's a great alternative for children!

Loaded with vegetables, this recipe contains an abundance of fiber which is a natural agent in keeping you regular! The capsicum, zucchini, and tomato also provide your body with a selection of antioxidants and phytochemicals that help fight against free radicals. Topping this raw pasta off with basil not only adds a punch of flavor and reduces the need to add extra salt, this herb also is known for its anti-inflammatory properties.

Serves: 1

Ingredients

(use organic ingredients where possible)

PASTA

  • 1 zucchini, shredded or made into noodles by a spiralizer (set aside)
  • 8 olives
  • Handful fresh basil leaves

MARINARA SAUCE

  • 1 red bell pepper (capsicum)
  • 1 tsp honey, maple syrup or sweetener of choice
  • ½ cup soaked cashews, rinsed well
  • 1 tbsp lime juice
  • ½ fresh tomato
  • ¼ onion, chopped roughly
  • 1-2 tbsp olive oil
  • Salt and pepper

Directions

  1. Start by shredding the zucchini or spiralize using a spiralizer. Set aside.
  2. Add all sauce ingredients to a high-speed blender. Blend until completely smooth..
  3. Mix the sauce with the pasta, then sprinkle with olives and basil leaves.
Featuring: Chef Cynthia Louise
Audio Languages: English
Subtitles: English
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