Mmm, rich and creamy pasta primavera. Sounds complicated, right? Not at all! This gourmet recipe is both simple and scrumptious. You need only a blender and preferably a spiralizer (but you don’t really need one, you can make your noodles with a veggie peeler).
Ingredients for Raw Alfredo Sauce
- 2 1/2 cups cashews
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 1/2 cups water
- 1 teaspoon thyme
- 1 teaspoon sea salt
Ingredients for Noodles and Fixins
- 4 large zucchinis
- 12 mushrooms (chopped)
- 20 cherry tomatoes (sliced in half)
- 1 cup green pepper (chopped)
Place the alfredo ingredients into blender. Blend until creamy and smooth. Set aside.
Spiralize your zucchini noodles into a large bowl.
Add the chopped veggies to the zucchini noodles.
Top with the alfredo sauce and stir gently.
Alfredo sauce keeps in fridge for up to four days.
Do not mix veggies and sauce until ready to serve! (else risk the dreaded soggy noodles).
You can use a peeler to peel zucchini into noodles but they won’t look as pretty as mine!