On today’s plate, we have raw vegan and also low carb spaghetti!
You can make it in a raw version or warm it up if you want to. It’s a really light version of traditional spaghetti.
It’s so easy to make there is no real recipe behind it.
All you need is:
• sun-dried tomatoes
To make the ‘pasta’ all you have to do is spiralize the zucchini. I usually spiralize one bigger zucchini per serving. You don’t have to worry that it looks like lots of food, it’s really low on calories so you can eat as much as you want!
To make the sauce blend the rest of the ingredients. I usually add 1/4 cup of sun-dried tomatoes per 1 cup of fresh chopped tomatoes. Make as much sauce as you want!
Eat it cold – raw – or warm it up, it’s up to you.
You can also sprinkle it with nutritional yeast to give it a bit of cheesy taste.
If you try any of these recipes, let me know! Take a picture and tag it #theblissfulplate on Instagram!