Fresh Veggie Pasta

This dish served with my Creamy Vegan Alfredo Sauce always wins the compliments of those not accustomed to “raw food” as it has that true taste of Alfredo sauce so many love. I recommend serving this dish at room temp or chilled, or you can very lightly heat the noodles and then stir in the sauce of your choice, but don’t cook these very long at all.

My Brazil Nut Parmesan makes a wonderful garnish for this pasta!

Ingredients

Directions:

1. Spiralize the zucchini (or cucumbers) into noodles (*see recipe notes below). You can use a spiralizer or you can use a standard veggie peeler to cut the zucchini into “noodles”.

If using my Creamy Vegan Alfredo Sauce recipe:

• The zucchini noodles will start to soften as if they had been cooked because the salt from the sauce helps to wilt them.

Or:

• Simply massage in a little lemon juice and sea salt to soften the noodles.

Or:

• Lightly sauté the zucchini noodles in olive oil and sea salt over medium heat until soft (don’t overcook).

Recipe Notes:

1. Peel off the green zucchini skin first if you want to make the pasta appear more white (no green) and look more like real spaghetti noodles. Or you can leave the skin on.
2. Tomatoes are optional in this recipe. Because they are a nightshade you may choose to omit these to suit your individual dietary restrictions.