Pasta In the Raw

By pattie_d

Making Gluten Free Pastas and Sauces

Many people are amazed when I bring a pasta (without any gluten or grain) to a Shabbos meal or other function. For those who are not familiar, vegetable pastas are totally gluten free, and are made from usually one of a variety of vegetables such as zucchini, cucumber, sweet potato, or carrot. A variety of sauces are also prepared to compliment the pasta. Examples such as marinara, alfredo sauce, or others which have been creatively made to compliment the pasta. Below is our recipe from "Pasta~The Raw Way" for Alfredo sauce. In Italian restaurants, the conventional Alfredo sauce consists of butter and cream. Below is a yummy Alfredo which is free of animal foods and is easy to blend up.
In making the pasta, we use a tool called a spirooli which makes different thicknesses of "spaghetti"
like strands. This, I bought on the internet from Raw Food World--- they run about $29 - $39 and are definitely fun kitchen toys! If you don't have the money to invest, you can also use your food processor attachment or mandoline for more fettucine - like sizes.

Ingredients

• 2 cups Brazil Nuts
• 1 TBN light miso
• dash nutmeg
• 1/4 tsp white pepper
• 2 TBN fresh dill
• 1 tsp onion powder
• 1/2 tsp garlic powder

Details

Servings 1
Adapted from israelgoneraw.com

Preparation

Step 1

Place nuts in blender and cover with water almost to top of nuts. Blend until smooth and creamy.

Add miso, nutmeg, dill, onion powder, garlic powder and white pepper. You can also add a yellow pepper for extra color and flavor.