Though raw food dishes always inspire me and to be honest I eat a lot of raw foods, I am not a 100% raw eating girl. I love cooked foods - and cooking - too much and some nutrients are more available in cooked foods... but anyway adding a lot of raw food to your diet is a must.
Though this pasta is called raw, I roasted my pine nuts.... just because I can and love them more when they are roasted ;) But nothing stops you to keep it fully raw and add your fav raw nuts or seeds... or a mix!
RAW ALFREDO ZUCCHINI PASTA AKA ZOODLES
INGREDIENTS (SERVES 2)
For the zucchini pasta aka zoodles
- 2 zucchini spiralized
- 1/3 cup finely chopped spring onions
- 1/4 cup pine nuts, raw or toasted
FYI: CLICK HERE for more info on how to spiralize veggies.
For the Alfredo sauce
- 3/4 cup raw unsalted cashew nuts, soaked for at least 1 hour (overnight is best)
- 2 clove garlic, minced
- 3-4 tbsp nutritional yeast for cheesy flavor
- 1/2 cup unsweetened coconut milk (water or any other nut or seed milk works too)
- 1/2 cup fresh basil leaves
- 1/3 cup fresh chives/parsley or to taste
- 1/2 lime/lemon juice only (use less if using lemon)
- Sea salt and black pepper to taste
DIRECTIONS
- Soak cashew nuts for at least 1 hour in water. The longer you soak them the creamier the sauce. Best is overnight. This will also remove antinutrients from the nuts.
- Optional: toast pine nuts in a dry pan until golden.
- Add all alfredo sauce ingredients to a blender or food processor and process/Blend until smooth creamy, “cheesy” texture. Add a little bit more coconut milk or water if needed.
Combine zoodles with Alfredo sauce. Top with spring onions and pine nuts.
Bon Appétit
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