The family had pasta with parmesan cheese and garlic bread - hard to pass up being on a raw diet. I have one of those saladdaccio thingies that cuts zucchini into angel hair pasta, but I haven't had much luck making a satisfactory pasta sauce. The conventional way is to use sun-dried tomatoes and regular tomatoes, but it's always too thin and too bland, and the "pasta" is watery by itself.
I decided I needed pasta after smelling the family dinner. I sliced the zucchini into strands first and then let them sit in a dish lined with a paper towel to hopefully absorb some water while I made the sauce.
But I had no dried tomatoes. So I used two plum tomatoes, half an avocado and a small handful of sunflower seeds to thicken it up. and oregano, basil and some salted sun-dried tomato flakes in a spice jar (dh must have picked those up for his pizza?) and a dash of onion powder. Then I whizzed it in the blender. It turned out the color of sunflower seeds, but it was nice and thick, and it smelled like pasta sauce - the oregano and basil, no doubt.
I read that you can mix ground up sesame seeds and salt to make parmesan cheese, so I did that. It sure looks like parmesan cheese!
The result was perfect! Well, except for the color. The spices and salt, and the thickness of the sauce hit the spot. I will definitely do this again! (I posted the recipe on my blog so I won't lose it!) Next time I'll remember to add garlic!
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