Italian Style Veggie Pasta
(raw, vegan, gluten-free)
I pour this sauce over my veggie noodles, as well as over ‘traditional’ cooked pasta for anyone who doesn’t want veggie noodles. That way everyone’s happy – whether they’re raw foodies or not!
Prep time: 10 minutes
Makes enough sauce and noodles to serve 4 as a main
You will need
A blender or hand blender
A spiralizer or vegetable peeler
Ingredients for the sauce
1/3 cup/20g sundried tomatoes
3 medium tomatoes
¼ cup/30g goji berries (soak in warm water for a few minutes if not already soft, or use raisins)
¼ cup/35g cashew nuts (soak for 20 minutes or overnight for creamiest result)
¼ cup/60ml water (or use the soak water from the cashews or goji berries)
2 heaped teaspoons nutritional yeast
1 teaspoon dried basil (or 2 teaspoons fresh)
¾ teaspoon sea salt
½ cup/50g fresh mushrooms, finely chopped (optional – if you want a thicker texture to your sauce)
½ teaspoon dried parsley for sprinkling on top (optional)
Ingredients for the “noodles”
1 medium butternut squash or 3 medium zucchinis (courgettes) (about 3 cups/500g of flesh)
3 tablespoons of your favorite oil, e.g. olive, flax, or hemp
3 tablespoons of your favorite herb(s), e.g. rosemary or oregano
3 tablespoons lemon juice
How you do it
To make the sauce, put anything you need to soak together in a bowl while you get out the rest of the ingredients. Then put everything EXCEPT for the mushrooms and parsley in the blender and blend well. Add in the chopped mushrooms if using, and stir.
To make the “noodles,” if using butternut squash, remove the hard peel first. Then spiralize your squash or zucchini to form the noodles (see picture). If using a vegetable peeler, simply keep peeling to obtain long, wide noodles.
Mix the remaining noodle ingredients in a separate bowl and pour over your noodles. Stir well.
Divide your noodles amongst 4 plates and top with the pasta sauce. Sprinkle with dried parsley (optional), and serve.