Pasta Marinara

In The Raw with Chef Cynthia Louise

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.