For the Pasta:
5-6 Long Straight Courgettes, sliced paper thin, lengthwise on mandolin
then sliced again in ‘linguini’ width ribbons
1 Cup Young Coconut Meat, sliced into thin noodles
2 TB shallots, minced
For the White Truffle Alfredo:
2 Cups Cashews, soaked
¾ Cup Water
1/2 Cup Olive Oil
2 TB Quality White Truffle Oil
1 ½ TB Light White Miso
1 TB Nutritional Yeast
2 Cloves Garlic
½ T Sea Salt
Pinch of Fresh Nutmeg
¼ Tsp. White Pepper
*I used an infused olive oil (basil and rosemary) in place of the white truffle oil and it turned out delicious.
In high speed blender, blend all ingredients until smooth, you may need to add more water depending on desired consistency. Toss with courgette noodles right before serving.
This is from Chad Sarno's pasta trio.. I am experimenting with texture on the zucchini (courgette) pasta, but the sauce is soo satisfying.. more of a comfort food than I ever remember pasta being! Would be great to find a way to make this less fatty, but that might be the bread and butter of it.
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