This can be made raw if you have a dehydrator, which I do, however for the interest of the general public I’ll do this the traditional way…..for a very untraditional take on this classic Italian dish.

Ingredients

1 pack of sun dried tomatoes

2 carrots, peeled and chopped

4 garlic cloves

2 tsp flax seed

1 tsp hemp seeds

A large handful of standard mushrooms

A good sprinkle of both oregano and basil

A small sprinkle of fennel seed

Half a small bag of walnuts

4 large tomatoes

Fresh basil leaves

Sea salt

2 large courgettes

Method:

Get the oven on at full whack.

Place the sundried tomatoes, carrots, mushrooms, 2 garlic cloves (peeled), flax, hemp seeds, herbs, walnuts and sea salt in the blender and pulse blend until it forms into a crumbly mixture.

Shape the mixture into small balls using a soup spoon and place in a baking tray.

 

Then place in the oven on a 15 minute timer. Make sure you turn the heat down to about 200 degrees otherwise they will burn.

In the meantime, make the tomato sauce.

Combine the fresh tomatoes, two garlic, basil and sea salt and blend until smooth. (Use the food processor again. No need to wash it out.)

 

You can then place this in a pan to heat or you can serve it cold.

Next you need to cut or spiralise the courgettes into noodles.

 

I also added a cheeky splash of soy sauce just for some extra flavour.

 

Then remove the meatballs from the oven and place on top of your, “spaghetti.”

 

Pour your tomato sauce either warmed or cold over the top and enjoy the marvellous mix of flavours in this healthy, low calorie dish.