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In an attempt to branch out from my typical and easy salad or soup, I’m starting to try some other recipes. Let me tell you – I’ve found a fave!! I was reading some raw cook books..wait…can you call them cook books?, let’s say…RECIPE books! So I was reading these recipe books and glanced over several takes at spaghetti which got me inspired. I typically use recipe books for inspiration only. I don’t think I’ve ever sat in the kitchen line by line and followed a recipe book. Not that there is anything wrong with that, I just like to get a good synopsis and take it from there – because it typically makes sense to me, but then I immediately start thinking of some tweaks I would want to make to the recipe to fine tune it for ME. I encourage you to do the same with the recipes I list. If you don’t like a certain veggie, simply swap it with one you do. Generally you can get to something pretty similar. Feel free to comment if you have any specific questions and I’ll be happy to answer.

So to carry on, I had read a few variations and was ready to take my hand at it in the kitchen. I still don’t have a ‘Spiralizer’ – which I was missing when I made raw alfredo, but my fine julienne works just fine for now.

Here’s what I pulled together, I’ll break out the ingredients and how-to by pasta and then by sauce.


Ingredients: (**this is for 1 – 2 servings**)

  • 1 yellow squash
  • large handful of shitake mushrooms (or regular mushrooms works) – tip: to clean mushrooms, get a paper towel damp and gently rub the mushrooms. Don’t ever run the mushrooms under water. I remove the stems too.
  • Chopped red onion
  • 1 shredded carrot
  • Sea salt to taste and also to season and break down the veggies
  • 1 tbsp Olive Oil
  • 1 tbsp Tamari
  • small handfull of basil

Finely julienne the squash, mushrooms and basil. Shred the carrot and chop the onion. Add all of these ingredients to a large bowl. Sprinkle the salt on top – don’t get crazy, but you do want to be generous. This is not only going to add flavor, but its going to help break the veggies down, get them soft…like a saute, and a little juicy. Then top with the olive oil and tamari. Toss so that everything is well coated and sit the bowl aside to marinate for 10 minutes or so.


Ingredients: (**this is for 1 – 2 servings**)

  • 1 tomato
  • 3 – 4 sun dried tomatoes
  • handful basil
  • 2 cloves garlic

Simple as can be, add all to your blender or vitamix and voila! The sun dried tomatoes are REALLY important in this. It gives the sauce the really robust marinara taste. If you dont have the dried tomatoes this sauce turns out too liquid-y. You could add soaked cashews for a more rich and creamy sauce, but when I’m in a hurry and watching fat intake I skip this.   Hope you enjoy!! This is one of my faves – and even Adam LOVED it!!