Raw Pasta with Mushrooms, Sundried Tomato Sauce, & Walnut Crumble

By OhApril

Time: 30 mins | Serves 1

A quick, savory, & light "pasta" meal when regular pasta is too heavy. No fancy equipment needed.

Ingredients

• Sauce:
• 6 sundried tomatoes, soaked, & water reserved
• 1 Tbsp nutritional yeast
• 1 Tbsp pine nuts
• 1 Tbsp olive oil (optional)
• sea salt to taste
• a pinch red pepper flakes
• 1/2 small garlic clove
• a few fresh basil leaves
• 1/2 cup reserved tomato water or as needed
• 1 medium zucchini, spiralized into thin noodles - or cut thin by hand
• 6 crimini mushrooms, sliced
• Walnut crumble:
• 1/4 cup walnuts, soaked & dehydrated (*see note below)
• 1 Tbsp nutritional yeast
• 1/2 garlic clove
• a pinch sea salt
• 1 Tbsp filtered water or more if needed

Details

Servings 1
Cooking time 30mins
Adapted from fragrantvanillacake.blogspot.com

Preparation

Step 1

Sauce: in a food processor, combine tomatoes, yeast, pine nuts, olive oil, sea salt, red pepper flakes, garlic, basil, and 1/2 cup tomato water and puree until smooth, adding a little more water if too thick.

"Pasta:" place zucchini and mushrooms in a bowl and toss with sauce, set aside while you prepare crumble.

Walnut Crumble: combine walnuts, yeast, garlic, and sea salt in a food processor and pulse until finely chopped. Add 1 Tbsp water at a time and pulse until the mixture starts to clump together.

To plate, place pasta on plate, and top with walnut crumble!

*Note: For more info on soaking & drying nuts, check out: http://realrawhealth.com/prepare-raw-nuts/