Tomato and macadamia mozzarella linguini

By pfwombat

Ingredients

• Linguine
• 500 g carrots (about 4 medium carrots, peeled)
• 500 g parsnip (about 4 medium parsnips, peeled)
• 1/2 tablespoon salt
• 15 large basil leaves, chiffonade
• 2 tablespoons Italian seasoning
• 2 cupa baby plum tomatoes, cut into small sections
• Macadamia Mozzarella
• 1/2 cup macadamias
• 1/2 cup cashews
• 1 tablespoon Nama Shoyu or Tamari
• 2 teaspoons lemon juice
• 1/4 cup water
• 1 tablespoon nutritional yeast
• Red Pepper Sauce
• 1/2 cup pine nuts
• 1 red pepper
• 1/2 tablespoon lemon juice
• 1 tablespoon tamari
• 1 tablespoon agave

Preparation

Step 1

- Turn the carrot and parsnip into thin strands with a mandonline or vegetable peeler. You can also make spaghetti using a spiral slicer.
- In a bowl combine the vegetable pasta (linguine) you have produced with the salt and mix well by hand. Leave to stand whilst preparing the mozzarella.
- Combine all mozzarella ingredients in a Vita Mix or food processor (a Vita Mix isn’t a food processor, it’s more of a blender but no other blender that I know of is suitable to make the cheese so an ‘ordinary’ processor is the next best thing).
- Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix. Set aside.
- Mix all Red Pepper sauce ingredients in a Vita Mix or blender until smooth (blender is ok for this at the mixture is saucier :) than the cheese). Again, you may need to add water to get a ‘sauce’ consistency.
- Go back to the linguine and you should find that it has released it’s water and is now softer and has a cooked ‘al dente’ feel about it. Wash the salt off and dry with kitchen towel or a salad spinner.
- Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients. When thoroughly mixed add the macadamia cheese ans mix again by hand to coat all linguine in the cheese mixture.
- Serve with the Red Pepper sauce. For the dinner party I built the pasta up in a metal ring that I bought from a cookshop and then removed the ring so you get a pasta ‘tower’. I then put the sauce in a sauce drizzle bottle and drizzled over the top. You can also garnish with more chiffonade of basil.