Pine Nut alfredo & Veggie Noodles |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
adaptation of Shanti Gabriel’s Live Fettuccini Alfreda Ingredients:
2 cups carrots, thinly julienned |
4 cups zucchini, thinly julienned |
2 cups red bell peppers, thinly julienned |
4 tablespoons fresh basil, chopped |
1 1/2 cups fresh water (filtered, but zaar doesn't recognize filtered water) |
1 1/2 cups pine nuts or 1 1/2 cups raw cashews |
1 1/2 tablespoons lemon juice (preferably fresh) |
1 tablespoon shoyu |
1/4 teaspoon garlic powder |
1 teaspoon apple cider vinegar (can substitute red wine vinegar) |
2 1/4 teaspoons nutritional yeast |
sea salt |
pepper |
Directions:
1. Combine all Sauce ingredients in a blender or food processor, and blend until smooth.
2. Combine all “Pasta” ingredients in a medium bowl and mix carefully, but thoroughly.
3. Place “pasta” on two individual plates and top each with half of the sauce, or toss the sauce with the pasta in a bowl and garnish with macadamia nuts, cashews, or pine nuts.
|
|