-2 cups sundried tomatoes, soaked in water for 3 hours or more and then drained
-8 Roma tomatoes, the riper the better, quartered
-1 large red pepper, seeded and quartered
-5 leaves of fresh basil
1 sprig oregano
-1/3 cup nutritional yeast
-Juice of 1 lemon
-2 Tbs. agave nectar (can substitute 3 pitted fresh dates)
-1 large zucchini
In a blender, combine soaked sundried tomatoes, Roma tomatoes, avocado, red pepper, basil, lemon juice, agave nectar (or dates), and salt, if using. Blend until smooth and creamy.
Using a Saladacca garnishing machine, create spaghetti noodles using the zucchini. If you don’t have a Saladacca, just shred the zucchini with a food processor or a hand grater.
Serve the sauce over a bed of zucchini “noodles.” Try sprinkling a bit of chopped basil and kalamata olives for a little extra color and flavor.