This is an evolution from a basic marinara sauce that just didn’t taste very good. I had to work hard to come up with a recipe that my cooked family would enjoy with me. This is what I came up with. Even my cooked friends have asked me for the recipe.
Ok.. don’t be overwhelmed by this recipe. It is very easy. First thing you do is to put the 1/4 cup of olive oil, tamari sauce, lemon juice and water in a jar and soak the mushrooms and onions. Then you slice the avocado and set aside. Put the rest of the ingredients, except the zucchini, in a blender and blend until smooth. Now about the sundried tomatoes. I have have found that this dish tastes so much better if you use the jar kind soaking in olive oil. Trust me, I have used the kind that you have to soak in water and it just doesn’t taste the same. Next you take the zucchini and put through the saladacco or spirooli. You can also just peel the zucchini to make fetuchini if you don’t have the saladacco. It tastes just as good.. but the presentation is more impressive when you make the noodles. The last thing you do is to run the blender until the sauce is a little warm. Not over 118 degrees. Then you pour over the noodles and top with the mushrooms and onions and slices of avocado. I just grab (sloppily) the mushrooms and onions out with a fork so as a little of the marinade splashes into the mix for a nice touch, but you don’t want too much of it. bon appetite!