Nuzest Raw Tomato Sauce with Zuchini Pasta

Ingredients

  • 1 punnet of cherry tomatoes
  • 1/4 cup loosely packed basil leaves
  • 5 olives
  • 1/4 cup sun dried tomatoes!
  • 1 scoop Just Natural Clean Lean Protein
  • 1/2 clove of garlic, finely grated
  • 2-3 Medium Zucchini
  • Pinch sea salt
  • 1 tsp of olive oil

Method

  • Using a vegetable peeler, peel each zucchini into desired sized ribbons and continue peeling until you reach the centre seeds (the centre is a little bitter, so you can just discard this part). sprinkle salt and olive oil over zucchini and gently massage into noodles and set aside in a bowl.
  • Blend all remaining ingredients in a blender to desired consistency. Pulse or use a low setting so you can control the consistency a little easier. The olives and sun dried tomatoes should add salt to the sauce, but taste for seasoning and add a little more salt or pepper if needed!
  • Simply serve noodles topped with a few spoonfuls of sauce. You can store any left over sauce in the fridge for about 5 days. Serves about 2 portions.

Note: Store any left-over sauce in the fridge for up to 5 days. Can be used on pizza, as a dip, or simply on regular pasta.

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