Raw Tomato Pasta Sauce with Zucchini 'Pasta'

1 punnet or cherry tomatoes

¼ cup loosely packed basil leaves

5 olives

¼ cup sun dried tomatoes

1 serve Just Natural Clean Lean Protein

½ clove garlic, finely grated

2-3 medium zucchini

Pinch of sea salt

1 tsp olive oil

1. Using a vegetable peeler, peel each zucchini 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)

2. Sprinkle salt and olive oil over zucchini and gently massage into noodles and set aside in a bowl.

3. 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 salt to the sauce, but taste for seasoning and adjust if necessary.

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

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

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