Mostly because yesterday, I made THE MOST AMAZING PASTA EVER. EVER. EVER. EVER. Seriously. Y’all, this pasta is TO DIE FOR.
Sorry for yelling at you.
Would you like me less if I confessed that I’m a total pasta fiend? Seriously. Put a plate of pasta in front of me, and I’ll slurp it down.
No sauce needed, although, a nice vegan alfredo is appreciated. There’s a delicious vegan recipe that I used to make on special occasions, such as today. HAPPY VALENTINE’S DAY!
Since I’m on a raw food diet, I’ve found that I still have a need to fill that creamy, oozy, delicious void….but raw alfredo? I can only do so many nuts in my meals before I start feeling heavy. Yes, I said ‘heavy’.
I feel so light, happy and…well…FRESH eating raw. It’s amazing. I LOVE it.
AND, I figured out how to solve my ‘NEED THICK SAUCE’ dilemma without the addition of more nuts.
Wanna know how? I modified THIS recipe.
Raw Vegan Alfredo Recipe
- 1 large zucchini, thinly peeled or spiralized into noodles
- pinch of salt
- 1/2 cup frozen peas
- 1 cup spinach, sliced into ribbons
- 1/2 cup halved cherry tomatoes
- 1 avocado
- 1/2 cup water
- juice of 1 lemon
- zest of 1 lemon
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 TBSP fresh thyme, or 1/2 TBSP dried
Place your zucchini noodles in a bowl and toss with a bit of salt. Set aside. Run your frozen peas under warm water to thaw while you make your sauce.
To make the sauce, put the avocado, lemon, water, zest, salt, pepper, and thyme in your blender. Blend until combined.
Add the remaining veggies, including the peas, to the pasta, and cover with sauce. Lightly toss to coat and enjoy!
If you’ve never made zucchini noodles before, I strongly recommend that you look into purchasing a quality spiralizer like this one. Many of the cheaper ones you see advertised nowadays aren’t high quality, and are actually quite dangerous. I use this spiralizer and love it-so do my boys!