Hey y’all,
Tonight I’m eating raw Pasta alfredo.
It’s so tasty (I even make extra sauce to put on my not-so-healthy husband’s gluten-filled pasta), and it’s simple. I’ve been eating it about once a week this winter, and when my zucchini plants begin growing like gangbusters, this will definitely be a go-to.
I adapted this recipe from Cara Brotman. It was already healthy and tasty, and a few tweaks made it more budget-friendly and rural-town-friendly.
Raw Pasta Alfredo (serves 1 hungry adult)
For the pasta, peel 4 zucchinis and slice like noodles with a veggie peeler (potato/apple peeler?) Stop slicing noodles off when you can see seeds (you can save the zucchini insides for another savory dish or a smoothie – they’re so mild that they disappear). Stir a pinch of salt into the noodles and set aside to soften for 15-20 minutes.
Alfredo Sauce
-3/4 c dry oats
-1/3 c sunflower seeds
-1/4 c walnuts
-1/4 c nutritional yeast
-1 Tbsp lemon juice
-1 Tbsp ACV
-1/2 tsp salt (plus more to taste)
-1 clove garlic
-1/2 c filtered water
Blend everything together in a blender.
Pour off excess water from noodles and dump sauce on top. Eat! (Or make it pretty by garnishing with parsley lemon zest, and/or more nutritional yeast.)
As you can see, I didn’t bother to garnish mine. I didn’t even take it out of the mixing container.
For those looking at calories, this entire recipe is about 750 calories. Too many? Cut down on the walnuts.
Frugal Treehugger 