Raw Fettucine So Good Your Non-Raw Friends Won't Know
Not to say you want to pull the vegan wool over their eyes, but if you need help convincing anyone that raw foods can be healthy AND delicious, this raw fettucine would be an excellent entree to start with.
Paired with a delicious fresh salad with some raw vegan dressing, and you have a great gluten-free meal that won't leave you bloated, uncomfortable, or tired…and maybe just ready for a romantic evening with your sweetie.
Now, that's Amore!
Creamy Tomato Fettucine
This recipe comes courtesy of Judita Wignall in Going Raw
3/4 Cup cashews, soaked 2 hours
3/4 cup water
3 Tbsp sun-dried tomatoes
1 1/2 Tbsp fresh oregano or 1 1/2 tsp dried
1 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp agave nectar
1 clove garlic
1/4 tsp crushed red pepper (optional)
6 medium-size zucchini, peeled
3 tomatoes, diced
2 Tbsp finely chopped thyme (or fresh basil)
Freshly ground pepper to taste, (optional)
For the sauce, process all ingredients in blender until very smooth.
Use a mandolin to slice zucchini into long flat strips. Stack the strips and use a knife to slice zucchini into noodle-like ribbons.
In a large bowl, very gently combine the sauce and noodles, using only enough sauce to coat the noodles. You will probably have sauce left over. Garnish with tomatoes, thyme, and fresh pepper.
Notes: If using a Vita-Mix, blend the sauce until it heats up, and serve over room-temperature noodles.
It's best not to combine noodles with sauce until right before serving, or dish can become watery.
Also, be careful when using the mandoline, as they can be incredibly sharp!!
Enjoy by candlelight with your favorite person!
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