Creamy, crunchy, light yet filling, this raw tomato spaghetti has all of the flavours of the Mediterranean and is perfect eaten alone or with raw crackers for lunch or dinner.
Makes One Serving
- 200 g peeled courgette
- 60 g cashews
- 80 ml water
- 160 g fresh tomatoes
- ⅛ tsp Himalayan salt
- ½ tbsp dried basil
- ½ tbsp dried oregano
- 1 garlic clove
- 30 g sundried tomatoes (not in oil)
- 50 g pecans
Spiralise the peeled courgette or cut into thin strips. Blend the sauce ingredients until smooth and combine with the courgette.
In a high speed blender or food processor, process the crumble ingredients on the lowest setting until well combined and broken down.
Mix half of the crumble with the dressed courgette and plate, topping the dish with the rest.
Season with black pepper and more salt if desired.