“Spaghetti” alla Kaffir Marinara

"Spaghetti" alla Kaffir MarinaraI have been having so much fun with my new spiral slicer. Flour pastas are processed and challenging to digest, so I feel really lucky to have found an alternative. It is amazing how a vegetable’s essence  transforms through a different cut.

I cannot say that raw zucchini tastes like pasta but it fills the texture void of pasta…and you can twirl it all day long. I am excited just thinking about all of the new raw sauces I plan to create. This is the first of many that I hope to share with you.

The featured ingredient is Kaffir Lime leaf. The fruit is native to Indochinese and Malesian regions and used in Southeast Asian fare.  Without tasting it I, took a chance, dropped one leaf into the blender and the flavor took over the entire sauce.

I am unable to describe Kaffir Lime’s taste but it is powerful in the way that garlic and cilantro is in food. I really like it and could not get enough of this dish…

Ingredients: (3 servings)

Campari Tomatoes (10 or a 12 oz package)

Thyme (fresh, 3 full stems)

Oregano (fresh, 3 full stems)

Sun-dried Tomato (6)

Broccoli ( 1 cup, chopped)

Zucchini (6 medium)

Jalapeño  (1)

Kaffir Lime Leaf (1)

Olive oil (1 tiny drop)


1. Use Spiral Slicer to turn Zucchini into “pasta.” The texture of the “pasta” improves if you let it air for a couple of hours but it is fine if you eat it when you slice it. The slicer will leave Zucchini remnants that you can use as a topping.

2. Remove Thyme leaves from the hard stem and add to high-powered blender.

3. Remove Seeds from Jalapeño  (I left 5 seeds to give the sauce a kick).

4. Blend tomatoes, Thyme, Oregano, Kaffir Lime Leaf, Jalapeño  and one tiny drop of olive oil on high for one minute.

5. Add sun-dried Tomatoes and let them soak for 30-60 minutes.

6.  Chop the remaining Zucchini and Broccoli into bite size pieces.

7. Blend tomato sauce for 1-2 minutes on high until the sauce is thick. Add more sun-dried tomatoes, if you prefer a thicker sauce.

8. Add veggies and allow them to marinate 30-60 minutes.

9. Blend on the lowest speed for 30 seconds before serving over Zucchini “spaghetti.”


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