Spaghetti Marinara - Raw Vegan Pasta
Spaghetti alla Marinara is a famous Italian pasta recipe originating from southern Italy, specifically the city of Naples. The sauce for this pasta is simple and light, especially when it is made with raw vegan ingredients. Learn how to make raw vegan spaghetti alla marinara pasta with this recipe on the Health Glows website.
Equipment
- knife
- chopping board
- vegetable peeler
- masher
- herb scissors
- reverse osmosis water filter
- spiralizer
- kitchen scale
- mortar and pestle
- Blender
- ear muffs
- dehydrator
Ingredients
Spaghetti
- 2 lbs zucchinis
Marinara Sauce
- 1 lbs tomatoes
- 1 red bell pepper
- 3 cloves garlic
- 1 oz sunflower seeds
- 0.7 oz ground chia seeds
- 1 tsp dried celery
- couple leaves oregano
- couple leaves basil
Instructions
Washing Ingredients
- The first step in the preparation of each dish is, of course, to wash all the ingredients. It is extremely important that the water in which we wash food is clean and free of all the harmful impurities that are typically found in tap water, such as chlorine, fluoride, arsenic, sulfates, pesticides, etc. I use a reverse osmosis water filter in my kitchen. With this reverse osmosis water filter, you can have clean water running out from your kitchen tap. Order your water filter HERE.
Tomatoes
- Destem tomatoes.Peel the tomatoes.Chop the tomatoes into small pieces.Transfer the tomatoes into a bowl.Mash the tomatoes.
Sunflower Seeds
- Measure out 1oz / 30 g of sunflower seeds.Put the sunflower seeds in the mortar.Grind the sunflower seeds in the mortar.Transfer the ground sunflower seeds into the bowl with the tomatoes.Mix sunflower seeds and tomatoes.
Pepper
- Place the pepper in the mortar. Crush the pepper in the mortar.Put the crushed pepper in a sieve.Shake the sieve with crushed peppers above marinara.Mix all ingredients.
Garlic
- Peel 3 cloves of garlic.Crush the garlic in the mortar.Transfer the crushed garlic into the bowl with the marinara.Mix all the ingredients.
Oregano
- Cut a couple of oregano leaves with herb scissors and add them to the marinara.Mix all the ingredients.
Dehydrator
- Transfer the marinara to a glass dish.Chop 1 tomato and one sweet red pepper. We will need these two ingredients for the smooth sauce. In this version of my raw vegan pasta marinara, I realised that it is best to have 2 sauces: a smooth sauce to mix into the spaghetti and a chunky sauce to add over the spaghetti.Add the tomato and bell pepper slices to the glass dish around the marinara.Place the dish in the dehydrator.Dehydrate the marinara and additional ingredients at 47 C for about half an hour.
Chia Seeds
- Measure out 0.7 oz / 20g of ground chia seeds.Soak the ground chia seeds in water, then mix them and let them sit for about 15 minutes to thicken.
Dried Celery
- Put 2 spoons of dried celery in the mortar.Grind the dried celery.
Zucchinis
- Cut off the zucchini ends.Peel the zucchinis.Spiralize zucchinis.Transfer the spaghetti into a bowl.
Tomato Sauce
- Now we are going to make the smooth tomato sauce. Before using the blender, protect your hearing with ear muffs. Noise accumulatively and irreversibly damages the cells of the inner ear. Because of this, it is very important to protect the inner ear from noise.Order quality ear muffs HERE. Put the tomato slices and red peppers from the dehydrator into the jug blender.Return the dish with the chunky marinara to the dehydrator. Put the soaked ground chia seeds into the blender.Put the ground dried celery from the mortar into the blender. Blend these ingredients into a thick sauce. Pour the sauce over the spaghetti. Mix the spaghetti into the sauce.Using tongs, transfer the spaghetti with the sauce onto a plate.
Serving
- Take the chunky marinara out of the dehydrator. Pour the chunky marinara over the spaghetti.Add more sliced oregano leavesAnd a couple of sliced basil leaves on spaghettiAnd the masterpiece is finished!Enjoy!
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