Day three of MoFo and all is well……. Well, sort of.
I was browsing around the internet, soaking in all the wonderful vegan posts, and wham, go attacked by a computer virus. Basically the virus attached a secret encryption to all my files and the only way to get my files back was to go to a website and pay to get the secret code…………..I think not……. fortunately I do regular back ups, so a quick loading of the original dvd’s that came with the computer, everything is wiped off and reloaded. Thank goodness for external hard drives and backups. A little inconvenient but nothing too serious.
Continuing on with the theme of quick and easy (didn’t take too much time or effort to restore my computer) and delicious, todays recipe is for Zucchetti with Sundried Tomato Marinara Sauce. You could sub out they zucchetti (spiralized zucchini) with a pasta of your choice if you prefer.
This meal can be totally raw or if you like (as I did) you can add in fried mushrooms.
Zucchetti with Sun Dried Tomato Marinara Sauce
- 2 or 3 zucchini spiralized (or 2 cups of cooked pasta of choice)
- 1 Cup sun dried tomato’s soaked in 1/2 cups hot water for 10 mins (reserve water)
- 1 Tblspn olive oil
- 2 plum tomato’s
- 1 handful fresh basil
- 1 garlic clove
- Sauteed mushrooms and nutritional yeast if desired to garnish
Place spiralized zucchini on paper towels to absorb excess moisture.
Combine drained sun dried tomato’s, olive oil, plum tomato’s, basil and garlic in a blender or food processor. Process until fairly smooth. Add reserved tomato soaking water a tablespoon at a time until you reach the desired consistency.
Place zucchini on two plates. Spoon marinara sauce over top and sprinkle with sautéed mushrooms and nutritional yeast if using.
You may also gently heat the marinara sauce in a small pot before serving if you prefer a cooked sauce.
I like the sauce “raw” and it avoids one more pot to clean, adding to the “quick and easy” part of the recipe…….and it truly is delicious.