Savory Pasta Marinara Recipe
This raw vegan pasta dish is a simple & classicly savory way to enjoy broccoli microgreens!
makes 2–3 servings
1 c. fresh Veganic Di Cicco Broccoli Microgreens
pinch celtic sea salt
(optional) 1/4 c. fresh Veganic Roquette Arugula Microgreens
(optional) sprinkle dried Veganic Roquette Arugula Microgreen spice see our e-book!
¾–1 c. Sweet & Savory Marinara Sauce (see below)
Sweet & Savory Marinara Sauce
This sweet yet savory sauce is very versatile and can be used in variety on dishes for added flavor and pizzaz! In this recipe, it makes a great pasta sauce!
makes about 1 cup
¼ c. sundried tomato soaked & chopped
3 dates pitted, soaked & chopped
⅓ c. dried mango soaked & chopped
1 small Roma tomato
2 t. fresh lemon juice
1 t. dried basil or 1/2 t. dried basil microgreens
or 1 small handful fresh Veganic Genovese Basil Microgreens
Spiralize or julienne the zucchinis into strands. To give the zucchini a pasta-like texture, put the zucchini strands in a container and massage it with a pinch of celtic sea salt. With container lid slightly open to allow moisture to escape, allow zucchini to sit out 30 minutes to 6 hours, depending on desired texture (the longer it sits, the more al dante the ‘pasta’). Either mix in the Sweet & Savory Marinara Sauce (combine all ingredients in a blender and purée until smooth) before warming the pasta in the dehydrator on high for 20–30 minutes (if desired), or dollop the sauce on top of the pasta afterwards (if dehydrating). Top with Veganic Di Cicco Broccoli Microgreens and sprinkle with fresh Veganic Roquette Arugula Microgreens for a zesty kick!
Enjoy your healthy meal full of love, mighty microgreens & plant-based goodness! 💖