While visiting my parents this summer, my vegan mother made this dish for us from a cookbook I had given her for her birthday called Going Raw by Judita Wignall. Raw food is incredibly good for you but admittedly not always satisfying. This recipe however, tastes like a delicious plate of pasta with sun dried tomato Alfredo sauce. Let’s just say we all had seconds and I polished off the leftovers the next day at lunch. Don’t be intimidated by the “raw-ness” of it, it’s simple and super delicious!
Zucchini Noodles with Raw Alfredo Sauce
Container count per serving (for sauce): 1/2 blue, 1 tsp
- 3/4 cup cashews, soaked 2 hours
- 3/4 water
- 3 tbsp sun-dried tomato powder (process dried tomatoes in a spice grinder or coffee grinder until it becomes a fine powder)
- 1 1/2 tbsp fresh oregano or 1 1/2 tsp dried
- 1 1/2 tbsp fresh basil or 1 1/2 tsp dried
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp agave nectar
- 1 clove garlic
- 1 1/2 tsp sea salt
- 3/4 tsp crushed red pepper (optional)
- 6 medium zucchini, peeled
- 3 tomatoes, diced
- 2 tbsp finely chopped thyme
- Freshly ground pepper
To make the sauce, process all the ingredients in a blender until very smooth.
To make the noodles, use a mandoline to slice into long, flat strips. Stack the strips, and with a knife slice the zucchini into fettuccine-like ribbons.
In a large bowl, very gently combine the sauce and noodles, using only enough sauce to coat the noodles. You may have extra sauce left over. Garnish with the diced tomatoes, finely chopped thyme, and freshly ground pepper.
Tips:If using a high-power blender, blend the sauce until it heats up, or you may warm the sauce on your stovetop at very low heat and serve over room -temperature noodles. It is best not to combine the noodles and the sauce until you are ready to serve them, otherwise the dish can become watery.
Stored separately, the sauce will keep for 1 week in the refrigerator, and the noodles will keep for 2 days.