Raw Vegan Marinara Sauce with Yellow Squash Fettuccine

• Vegan
• Gluten free
• Paleo

• Produce

  • 10 Basil, fresh leaves
  • 1 Date, pitted
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Oregano, dried
  • 6 Roma tomatoes
  • 1/4 cup Sundried tomatoes in olive oil & italian herbs
  • 2 Yellow squash

• Baking & Spices

  • 1/2 tsp Himalayan/sea salt
  • 3 sprinkles Himalayan/sea salt
  • 1 tsp Paprika, smoked
  • 3 sprinkles Pepper, ground

• Oils & Vinegars

  • 1 tbsp Garlic flavoured extra virgin olive oil

• Nuts & Seeds

  • 2 tbsp Walnuts

Found on completerecipes.com

Ingredients

• 2 yellow squash½ teaspoon Himalayan/sea salt~~~~~~~~ Sauce ~~~~~~~~6 Roma tomatoes¼ cup sundried tomatoes in olive oil & Italian herbs2 tablespoons crushed walnuts1 tablespoon garlic flavoured extra virgin olive oil (regular is fine too)1 teaspoon dried oregano1 teaspoon garlic powder (or 1 clove garlic)1 teaspoon onion powder (or 1 tablespoon chopped red onion)1 teaspoon smoked paprika10-15 fresh basil leaves1 pitted dateA few sprinkles ground pepperA few sprinkles Himalayan/sea salt

Directions

• 1. To make the Pasta: Wash the yellow squash, then use a vegetable peeler to peel layers of the squash off. You may want to experiment peeling from different angles so the “pasta strips” come out smaller sized. Otherwise, you can simply peel it, then use a knife to slice down the centre so the pasta noodles are not too wide. 2. Let the squash sit in a large bowl and add ¼ teaspoon salt, covering all parts of the noodle. This way, it will drain out the water. Let it sit for about 30 minutes or longer while you prepare the other ingredients. 3. To make the Marinara Sauce: Chop the Roma tomatoes in four or five pieces, and put them in a food processor. Add the rest of the ingredients. Don”™t forget to crush the walnuts with your hands if they”™re in big chunks, and wash the basil. 4. Once everything is in the blender, give it a few pulses until everything is very well chopped. Do not put this on a high powered blender like Vitamix, because you will end up with orange sauce. 5. Remove all the water released from the yellow squash pasta. 6. At this point, you can either eat it as it is, or do what I really love: 7. Put the pasta sauce and squash separately in a dehydrator or oven (with the lowest setting) for a few hours. This way, you get the cooked flavour. Once you can smell a really fragrant aroma, it”™s ready to be eaten. 8. Once it”™s ready for you, spoon the pasta onto a plate and top it with the sauce and garnish with basil.