A Ridiculously Delicious (Raw!) Pasta Primavera
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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)

Directions

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.

Enjoy!

Note:

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!


To learn more about plant-based nutrition, check out our video course The Ultimate Guide To Plant-Based Nutrition.
About the Author

Laura-Jane Koers is a dedicated raw vegan who delights in sharing her passion. Her decision to ‘go raw’ five years ago transformed her life. She now hosts a popular raw food recipe site, The Rawtarian. There you will find 100 simple, satisfying recipes, as well as a wide variety of podcasts, video tutorials, e-books and online courses.

When not uncooking in the kitchen, Laura-Jane lives the good life in the country, tending her garden, and hiking with her husband and dog.

You can also connect with Laura-Jane on Twitter and Facebook.

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