I first learned about raw foods from Stacy Stowers, a traveling chef that teaches the health benefits of eating raw and proves, through her dishes, that it can be just as delicious as cooked. Everything she said made sense. The more raw veggies you can get in your diet the better and heat can degrade or destroy some of the health benefits in vegetables. She cooked for me and my co-workers and I was honestly a little skeptical when I heard “completely raw” in her description. My first thought was that I would be hungry in an hour and my second was that it would taste like eating raw carrots. I was amazed at how flavorful everything was. Her raw spaghetti dish was one my favorites. I could enjoy pasta textures without eating pasta…amazing. I built my recipe off of hers.
I love mushrooms (the vegetable), but don’t necessarily like them completely untouched. I soaked the mushrooms in olive oil, salt, pepper, and a little Balsamic vinegar for 6 hours. The longer the soak, the more flavorful the mushrooms. I then took out all my veggies: tomatoes, red and yellow peppers, celery, garlic, sun-dried tomatoes, zucchini, basil, arugula, pine nuts, onions and half a lemon. For a simplified version you really only need sun-dried tomatoes, tomatoes, basil and zucchini, but I wanted a little more zing.
Start the sauce by blending or food processing the peppers, pine nuts, celery, onion, pepper and salt until blended. Don’t overdo it, because there is still one more step.
I then added fresh tomatoes, lemon juice, and sun-dried tomatoes to my food processor. I find it better to go in this order otherwise things can get really mushy.
Making the noodles is easy. I don’t own a spiral slicer, which makes noodles that are extremely convincing, so I made linguine style pasta then topped everything with my marinated mushrooms and arugula. Raw spaghetti prepared this way tastes very fresh and has so much flavor. There is also no guilt if you get a second helping!
12 sundried tomatoes
5-6 basil leaves
2 fresh tomatoes
1 bell pepper
pinch of salt and pepper
3 cloves garlic (I love garlic so feel free to use 1-2)
1 stalk celery
mushrooms marinated in olive oil
1/4 cup pine nuts
juice of 1/2 a lemon