Raw Tomato Pasta Sauce with Courgette Noodles

Courgette Pasta


  • 1 punnet cherry tomatoes
  • ¼ cup loosely packed basil leaves
  • 5 olives
  • ¼ cup sun dried tomatoes
  • 1 serving “Just Natural Clean Lean Protein”
  • ½ clove garlic, finely grated
  • 2-3 medium courgettes
  • Pinch of sea salt
  • 1 tsp olive oil


Using a vegetable peeler, peel each courgette into desired sized ribbons and continue peeling until you reach the centre seeds (the centre is a little bitter, so you can discard this part)

Sprinkle salt and olive oil over courgettes and gently massage into the strips 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 a saltiness to the sauce, but taste for seasoning and adjust if necessary.

Simply serve courgette noodles topped with a few spoonfuls of sauce.

Leftover sauce can be stored in fridge for about 5 days.

Sauce can be used on pizza, as a dip, or on regular pasta.

Recipe found on Nuzest.com