{recipe} Gorgeously Raw Fettuccine Alfredo
I’m constantly looking for recipes
which can healthy and raw that are also comforting and visually pleasing. When
I think about comfort foods, pasta and alfredo is one of my favorites. For the
veggie pasta, I wanted more flavor and texture than the standard zucchini-only
raw noodles, so I added golden beet and carrots to the mix. The delicious
bonus: a touch of extra sweetness!
SERVINGS
2-3 entrees or 6 appetizers
2-3 entrees or 6 appetizers
EQUIPMENT
high-speed blender
spiralizer - Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer
vegetable peeler (alternative to spiralizer)
high-speed blender
spiralizer - Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer
vegetable peeler (alternative to spiralizer)
BLENDER INGREDIENTS
1 1/2 cup cashews, soaked
water (as needed to blend)
3-4 Tbsp fresh lemon juice
1-2 cloves garlic
salt and pepper (to taste)
1 1/2 cup cashews, soaked
water (as needed to blend)
3-4 Tbsp fresh lemon juice
1-2 cloves garlic
salt and pepper (to taste)
GARNISH
pine nuts
scallions or chives
pine nuts
scallions or chives
SPIRALIZER INGREDIENTS
2 small golden beets
2 medium zucchinis
2 medium-large carrots
2 medium yellow squash
2 small golden beets
2 medium zucchinis
2 medium-large carrots
2 medium yellow squash
BLENDER INSTRUCTIONS
1. Soak cashews overnight or up to 24 hours.
2. Drain and rinse the cashews, and add them to your blender.
3. Add 3 tablespoons of lemon juice and 1 clove of garlic.
4. Blend at medium-high speed until smooth and creamy, adding as much water as needed for your blender and the desired consistency.
5. Add additional lemon juice and garlic if desired, and salt and pepper to taste.
1. Soak cashews overnight or up to 24 hours.
2. Drain and rinse the cashews, and add them to your blender.
3. Add 3 tablespoons of lemon juice and 1 clove of garlic.
4. Blend at medium-high speed until smooth and creamy, adding as much water as needed for your blender and the desired consistency.
5. Add additional lemon juice and garlic if desired, and salt and pepper to taste.
SPIRALIZER INSTRUCTIONS
1. Spiralize beets and zucchini using the larger spaghetti blade, and the carrots and yellow squash using the smaller angel hair blade.
2. If desired, prior to spiraling, make a small, quarter-inch slice lengthwise down your veggies to create bite-sized pieces.
1. Spiralize beets and zucchini using the larger spaghetti blade, and the carrots and yellow squash using the smaller angel hair blade.
2. If desired, prior to spiraling, make a small, quarter-inch slice lengthwise down your veggies to create bite-sized pieces.
PLATING INSTRUCTIONS
1. Artfully arrange vegetables on a plate and top with alfredo sauce.
2. Alternatively, combine vegetable pasta in a large bowl with enough alfredo sauce to cover well. Mix. Serve with a bowl of additional alfredo sauce.
3. Garnish with pine nuts and scallions.
1. Artfully arrange vegetables on a plate and top with alfredo sauce.
2. Alternatively, combine vegetable pasta in a large bowl with enough alfredo sauce to cover well. Mix. Serve with a bowl of additional alfredo sauce.
3. Garnish with pine nuts and scallions.
SPIRALIZER NOTE
If you don’t have a spiralizer, you can use a vegetable peeler and peel all veggies with lengthwise strips. It takes more time and doesn’t have quite the same effect, but it’s still delicious and comforting!
If you don’t have a spiralizer, you can use a vegetable peeler and peel all veggies with lengthwise strips. It takes more time and doesn’t have quite the same effect, but it’s still delicious and comforting!
WANT TO EAT IT WARM?
The alfredo sauce may be served warmed. Just add additional blender time until your desired temperature is reached.
The alfredo sauce may be served warmed. Just add additional blender time until your desired temperature is reached.
CAREFUL WITH THE GARLIC, FRIENDS!
Raw garlic can be intense, and the flavor develops even more over time. Start out with one clove of garlic. I personally prefer to keep it to one!
ABOUT THE CHEFRaw garlic can be intense, and the flavor develops even more over time. Start out with one clove of garlic. I personally prefer to keep it to one!
Certified Green Chef Lisa Daniels is a lover of all things food. She loves to create
internationally inspired recipes from
various locations such as Spain, Mexico, Japan, China, and Greece. As annual
holiday gifts for her friends and neighbors, Lisa bakes as many as 20 pies with
an assortment of crusts (“standard”, gluten-free, and vegan) and filling
(fruit, cream, and cheesecake-type). Lisa is currently enjoying her experiences
with uncooking and plans to add more raw items to her recipe repertoire
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