Raw Vegan Tagliatelle Marinara with Cheese- low carb
|My "noodles" are like tagliatelle, but you can also make spaghetti or linguine if you use a spiralizer|
It's quick and easy to make this alongside a more conventional cooked meal for the rest of the family, and it provides an appealing combo of textures and tastes. I was quite impressed with the courgette "pasta", although it's nowhere near as filling as the real thing so I did have to eat a bit more than usual. Nevertheless, this meal contains plenty of vitamins, minerals and protein from the cashew cheeze, and although it's low-carb it does satisfy. If you let it stand for a while, the "pasta" soaks up the sauce and gets even more noodle-like, too.
1 med-lg courgette (that's zucchini if you are in the States)
2 large ripe fresh tomatoes
plenty of fresh basil leaves for sauce and garnish
a pinch of black pepper
1 tsp of miso
1 tab extra-virgin olive oil
a pinch of compound hing
fresh olives for decoration
slices of cashew cheeze and/ or vegan parmesan
- Wash and de-end the courgette, and use a Y-shaped peeler to create pasta-like ribbons, Set aside.
- Put the sauce ingredients (leaving out some of the basil for the garnish) into a food processor or blender, and after a few seconds you should have a nice smooth sauce.
- To serve, pour the sauce over the noodles and top with generous amounts of vegan cheese (see above), olives and some fresh basil leaves.