Continuing with my theme of raw pasta dishes, we move onto what has to be the penultimate classic pasta dish – spaghetti bolognese.
A favourite for everyone from children to grandparents, the combination of rich tomato sauce and long spaghetti noodles is always a winner.
So – how to make it raw? Thankfully, Rebecca from Shine on Raw has done the hard work for us, and created a very tasty version of the traditional dish. I tried it for the first time last night, and I must say that the result was pretty darn good. I even used the suggested garnish of olives, and found that they blended in well (that’s pretty good for a non-olive lover).
If you decide to give it a whirl, I’d love to hear your thoughts.
Original recipe from Shine on Raw:
- 2 zucchinis
- 1 cup of tomatoes
- 1/2 cup of sundried tomatoes
- 1/4 chopped onion
- 1/2 cup chopped fresh basil
- 2 tablespoons of fresh rosemary leaves
- 2 tablespoons of olive oil
- 1 date
- 1 teaspoon salt
- Pinch of ground pepper
- 1/2 cup of chopped walnuts
- Use a spiraliser to make ‘spaghetti’ from the zucchinis
- Add all sauce ingredients, except the walnuts, to a blender and blend until you reach your desired consistency
- Stir through the walnuts
- Pour over the pasta and mix through
- Top with chopped black olives
- Once again, I didn’t have all of the specified ingredients (when will I learn??), so had no onion or rosemary. The sauce was still full of flavour, and I didn’t find it lacking
- I used semi-dried tomatoes instead of sundried
- The original recipe states to peel the zucchinis, thus providing more traditional white spaghetti. I always leave the skin on though, in order to keep all of those extra goodies.