Dearest Pasta Alfredo... it's been way too long!

Pasta Alfredo

 

In case it wasn't obvious, I am overwhelmed with enthusiasm about the Raw Vegan adventure I embarked upon 3 1/2 weeks ago.  I do not exagerate when I say it's as if I started some amazing miracle meds ... I suddenly have tons more energy, my moods are even keel and happy (er, I'm actually ecstatic most of the time) any cravings I once had for unhealthy foods have dissapeared (and been replaced for cravings for my new Raw Vegan fare) and last but not least this food is outrageously delicious! I have so many awesome recipes I want to share, I'm busting at the seams... not to mention I can't wait to introduce my dehydrator, sprouting trays and other new friends. Good times.

Alas, today is about a simple, delicious dish I haven't had since those good old college days when I worked as a hostess at Amici's Italian Restaurant-- Pasta Alfredo.  I remember the first day I watched Eric (the chef & owner) prepare pasta alfredo; a stick of butter, a cup of cream, some salt & pepper and not much else all tossed together with fettucine and poured into a single serving pasta bowl.  Yikes!  I'd had no idea 'til then what exactly it took to create one of my favorite items on the menu and ever since it's been one of those dishes I never eat...

Until now!

Enter Spiralizer

The fantastic little tool in every Raw Vegetarian kitchen which turns a simple yellow squash (my fav) or zucchini into a plate of spaghetti awaiting whatever delicious toppings your heart desires, in this case a heaping serving of

Creamy. Ooey-gooey. Luscious.

Alfredo Sauce.

Comforting. Delicious and so very light and fabulous for you all at the same time.

Please enjoy!

Freshly made Zucchini Spaghetti for Pasta Alfredo

Recipe for Pasta Alfredo (serves 4)

Pasta

• 2 large yellow squash (my fav) or zucchini (peeled for a closer to pasta affect, or leave peel on for added color)

Alfredo Sauce

• 2 cups raw cashews
• 4-5 tablespoons lemon juice
• 1/1/2 cups water
• 1/8 cup olive oil
• 1-2 cloves garlic
• 3-4 tsp. Braggs Liquid Aminos or gluten free tamari
• 3-4 tbsp. nutritional yeast
• 1-2 tsp. Celtic or Himalayan Sea Salt or to taste
• Ground black pepper to taste
• 2 tbsp. pine nuts &/or a few julienned basil ribbons for garnish

1. Cut zucchinis in half (otherwise pasta strands will be veeerrrry long), then, using a Spiralizer tool, create spaghetti pasta strands. Place in large bowl and set aside. 
2. Place all the sauce ingredients into a heavy duty blender (such as a Vitamix). Blend into thick cream. Add more water if needed to create preferred consistency. Check seasonings and adjust to your taste. 
3. Pour alfredo sauce over the pasta noodles and toss to coat.
4. Place into serving bowls and garnish pinenuts &/or julienned basil ribbons if desired.

Enjoy!

Pasta Alfredo awaiting devourment

You may also enjoy:  Beach Babes or Blueberry Coconut Smoothie

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Comments

[Pam]

mmmm...this sounds scrumptious!!!

[Carl Christian]

Wow Juliane - you really ARE going all the way in you culinary quest. Cheers, Carl

[juliane]

Pam, It's so yummy. Let me know if you make it! ~Juliane

[juliane]

Carl, It's like learning how to cook all over again- though my previous culinary experience helps me keep the bar high on this adventure! I simply won't eat anything less than delicious food:) ~Juliane