Sunday, 7 September 2014
Raw Vegan Pasta with Pesto
Now that Summer is almost here, I will be incorporating a LOT more raw foods into my diet. The main issue I have with most raw foods is that they generally take a lot of preparation (soak nuts for hours/dehydrating/blending). I like my raw foods to be QUICK and EASY with minimal preparation and equipment.
I like a lot of pesto with my pasta but I didnt have much pesto left over from my freezer stash, only about 2 Tablespoons. So I mixed what I had with half a mashed avocado. It was devine, I will be doing this ALWAYS
So here is the recipe:
RAW PASTA WITH PESTO
Makes enough for one lunch and one snack; or for four 'sides'
- 2 zucchinis
- handful of cherry tomatoes, halved
- 4 button mushrooms
- big handful of spinach
- pesto (recipe here) (use approx 2 Tbsp)
- half a mashed avocado
- pumpkin seeds
- Rinse Zucchinis and slice length-ways into thirds.
- using a peeler 'peel' zucchini into strips, which will resemble tagliatelle (can also use a spiralizer or mandoline slicer)
- sit zucchini pasta in a colander to drain
- finely chop spinach and mushrooms
- mix pesto into mashed avocado
- Place zucchini pasta in a large bowl, mix through pesto/avocado mix, add spinach, mushrooms, cherry tomatoes, gentley mix.
- serve with pumpkin seeds sprinkled on top.
This is delicious. It is so creamy and filling. I find when eating raw foods, due to a lack of calories in the food, I need to eat LOTS of it. The above recipe is what I eat for lunch, with a bit leftover for a snack later in the day. There is also enough for about four people as a side for a main dish.