Pasta With a Twist

My friend and raw goodness goddess Jeni Cook posted this recipe for living pasta with Marinara sauce.

Here is a living food recipe that tastes as good if not better than the cooked version.

For the pasta:

2 big, fresh courgettes

For the Marinara sauce:

2 cups tomatoes

1 cup red bell pepper

1/4 cup olive oil

2 cloves garlic

Large pinch cayenne (optional)

12 sun dried tomatoes, soaked in olive oil

1/4 teaspoon Himalayan salt

1 tablespoon chopped fresh basil

2 Medjool dates, pitted (optional)

Using a potato peeler, peel long thin strips of courgette to make the pasta.

Place the courgette pasta strips into a large bowl.

Pile all of the Marinara ingredients into a food processor and blend until smooth.

Pour sauce over courgette pasta and serve.

Try topping with capers, green or black olives or chopped baby yellow tomatoes.

If you want to learn more about living food, you could do no better than to attend one of the classes that Jeni runs through her company Raw Health Harmony.