We all know that being vegan or vegetarian doesn’t necessarily mean eating healthy, and sometimes it’s tough to say no to all the sugary, fatty, processed foods. I know I can’t resist them, especially during the holidays. But now that the Easter festivities are over, it’s a good moment to put the chocolate eggs aside, and get back on the right track by eating more fresh foods.
Whenever I start feeling gross after a gluttonous pizza/pasta-eating spree, or too many sugary treats, I like to go for something light…like this dish of raw spaghetti with “bolognese” sauce. Not only is it incredibly fresh, but you can easily have it ready in under 15 mins.
Ingredients (serves 2):
3 courgettes
100g sun-dried tomatoes
100g walnuts
juice from 1/2 lemon
1 tbsp pine nut butter
salt & pepper
chili flakes (just a pinch)
Directions:
1. Cut the courgettes with a spiralizer to make them look like spaghetti. If you don’t like courgettes, you could also use carrots.
2. In a blender, mix all of the other ingredients together (except for the walnuts). Season to taste with salt, pepper and some chili powder. Add the walnuts and blend again, but pulse no more than a couple of times. You want to have some nutty bits in your sauce to resemble a traditional bolognese sauce.
3. Pour the tomato sauce over the courgette spaghetti, and serve.
Enjoy!
About the author: I’m Maria, a vegan who loves food! I started my blog, www.myfridgie.com, because I wanted to share my recipes, and spread the word about all things vegan, delicious and nutritious 🙂
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