Let’s un-cook something wonderful…
Need I say much about this dish except that is amazing and fresh! This is a nice escape from the salads of the day. I love salads but these raw pasta dishes take it to another level of raw foods that I can really get into. Using fresh herbs will also add to the freshness and flavor. The oregano in the meatballs was just delicious. And sprinkle some of the herbs on top too. Not only are they pretty but the flavors will all mingle and come together for a tasty sensation. You may find yourself craving this raw dish again and again.
RAW PASTA PRIMAVERA + MEATBALLS
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- tomatoes of choice, diced
- 1/2 large zucchini, diced
- 1 –2 green onions, thinly sliced
- 3 zucchini, spiralize or julienne
- 3 yellow squash, spiralize or julienne
- 4 roma tomatoes, 8 campari or 2 large tomatoes of choice
- 1/2 cup sun dried tomatoes, soaked apprx 30 minutes to 1 hour
- 1 small shallot or 1/2 large
- 2 tablespoon extra virgin olive oil, optional
- 1 tablespoon lemon juice
- 1 tablespoon garlic powder or 1–2 fresh garlic cloves
- 1/2 cup fresh basil
- pinch or two red pepper flakes
- himalayan salt to taste
- 2 cups mushrooms, sliced (baby bella’s or cremini)
- 2 rounded tablespoons tahini
- 3/4 cup walnuts, soaked for 4 hours and left to dry 1 hour*
- 3 tablespoons quick oats or oat flour
- 1 clove garlic
- 1/2 small shallot
- 2 teaspoons tamari or nama shoyu
- 2 tablespoons fresh oregano, packed
- himalayan salt & cracked pepper to taste
Prep veggies: Start by preparing your veggies while the sun-dried tomatoes are soaking. Spiralize or julienne (either by hand or with a julienne tool) your zucchini & squash for the pasta. Prepare your diced veggies. Set aside.
Meatballs: Place ingredients for the meatballs into your food processor/high speed blender, blend until well combined but still a bit chunky(not too chunky but just a very minimal amount). Taste for seasoning. Scoop out using heaping tablespoons and form into balls. I gently flipped them back and forth between my palms, and once rounded I used my fingers to mold making a nice circle shape. Makes 8. Set aside.
Sauce: Rinse equipment that the meatballs were made in and start the marinara sauce by placing all ingredients in food processor/high speed blender and combine until smooth or desired consistency. Taste for seasoning. Makes 2 cups.
Serve: Layer pasta in individual serving dishes, top with marinara, a handful of veggies and a couple meatballs. Finish it off by topping with a light dusting of almond parmesan and some fresh cracked pepper. Clean and vibrant…Enjoy!
There are benefits to soaking your nuts and seeds whenever possible. In this recipe they need to dry out after soaking or the mixture is too wet. For that reason this is an option here, especially if it’s not convenient with your time frame. The reason why soaking is a good idea is that it enables your body to digest the nuts & seeds more easily. It also increases the nutrients and allows your body to absorb them more readily. But don’t worry if you can’t soak, your still getting health benefits. Here is quick article with the essential information and a nice chart of all the nuts/seeds soaking & sprouting times: Benefits of Soaking Nuts