RAW Spaghetti Bolognaise with Parmesan 'Cheese'
Mmm, this is so hearty but at the same time it doesn't leave you full and bloated like regular pasta - just perfect!



Ingredients (for the sauce):
4 large sundried tomatoes (not oil packed)
about 3 tbsp chopped brown onion
about 3 tbsp chopped red capsicum (bell pepper)
1/3 cup firmly packed fresh basil
1 medium sized roma tomato
about 3 tbsp chopped peeled cucumber
water or vegetable juice to thin
1 small button mushroom (or other mushy of choice)

Instructions:
Soak the sundried tomatoes for at least half an hour (longer is better). Place in a food processor with the onion and capsicum and mince, then add the tomato, basil and cucumber. Process until saucy and well combined, then add liquid until it reaches your desired consistency (I like mine thick!) Stir through chunks of mushroom and serve with 'pasta' and parmesan cheese (see below).

Ingredients (for parmesan cheese):
2 tbsp raw cashews
1 small clove garlic
pinch sea salt

Instructions:
In a coffee grinder (or a food processor if you've got a good one!) grind the cashews to a powder. Place in a food processor with the sea salt and garlic and process till garlic is chopped - voila, parmesan cheese!

To make the pasta, use a vegetable spiralizer if you've got one or just grab a veggie peeler and peel pasta-like strips of zucchini into your bowl. Add long thin strips of other veggies as desired - I like sweet potato and butternut pumpkin. Dollop the sauce on top and sprinkle with 'cheese.' Enjoy!

Tip: to save time, I make the cheese first, put it aside in a bowl and use my food processor for the sauce without cleaning it.