Raw Vegan Alkaline Alfredo Pasta

By Dski

Ingredients

• For pasta noodles and assembly:
• For raw vegan pasta sauce
• 1 cup raw macadamias
• 1/2 cup raw pine nuts
• 3/4 cup filtered water
• 5 Tbsp freshly squeezed lemon juice
• 1 Tbsp finely chopped white onion
• 2 Tbsp cold pressed extra virgin olive oil
• 1 1/2 Tbsp finely chopped fresh garlic
• 1 tsp yellow mustard powder
• 1 tsp Celtic sea salt
• 1/2 tsp nutmeg
• 8 zucchinis – about 2 per person
• 2 cups cherry tomatoes sliced in half
• 2 cups broccoli cup into tiny florets
• 1 cup finely chopped flat leaf parsley
• 1/4 cup finely chopped spring onions
• raw sesame seeds

Preparation

Step 1

To make the pasta sauce:
Place all of the ingredients in a high-speed blender (I use a Vitamix) and puree on high until smooth and creamy.
To make the zucchini noodles:
Cut off the ends of the zucchini and make noodles using a vegetable spiralizer. OR use a simple vegetable peeler to slice very thin thick fettucini-style noodles.
To assemble:
Just toss the sauce through the pasta with the broccoli and most of the spring onions and parsley, and season with salt to taste.
Swirl portions onto the middle of a plate, top with parsley and spring onions and surround with cherry tomatoes. YUMMO!