Raw pasta primavera recipe

This is the BESTEST Alfredo EVER! Thank you for all your hard work to make my eating experience....Michelin starred! ;)

Posted from The Rawtarian's Raw Recipes App

This is a phenomenal recipe. I wanted to share that I also figured out how to make raw zuke work for me. I have been a vegetarian, vegan and sometimes raw vegan for about 10 years. I have had an issue with raw zuke. Tried a bunch of stuff; soaked, bought a spiralizer, salted, let it sit on paper towels, rubbed the cut ends. No dice. Tonight in desperation craving a creamy pasta I tried one more thing. I rubbed the cut off ends against the cut end to supposedly reduce bitterness, I fettuccini'd the zuke with a peeler. Then I added a little EVOO and a bit of salt, mixed and let it warm and soften in the dehydrator. Adding the cream from heaven (I added nutritional yeast and freshly ground pepper on top). Oh, yum. Thank you for this delicious recipe! I like the fettuccini noodles better and def loved the evoo/salt/dehydrator result. I have thrown away every other raw zuke dish. This time I licked the plate clean.

The hate is over! First of all, the alfredo sauce is just divine on its own and could easily be used as a hollandaise as well; I am imagining a raw bread with slices of avocado "egg" and hollandaise to start. It's great as a dip for veggies like broccoli, peppers, etc. NB: I add Nooch for extra cheesy, cause that's how I roll. Unfortunately, I have hated, hated, hated raw zucchini since beginning my raw food adventure 8 years ago. No matter what I seemed to try (salting, rinsing, peeling, praying), it just made me feel ill to eat it. From the first bite! Oy, what to do? Not eat it. Until today. I had a zuke, I had all the alfredo ingredients, I was hungry and wanted some pasta and quick like regular dysfunctional folk. So I found out some additional preparation tips that I used and I am happy to report, worked quite well. Step one, I washed the zuke. Step two, I cut off the ends and rubbed the cut pieces on the cut ends of the zuke until a white creamy substance leached out and I did this for a few minutes till it was done. Step three, I peeled, really peeled until all the dark green was gone. Step four, I spiralized. Step five salted the zoodles and let them sit until they released their water. Step five, rinsed in lukewarm water and patted dry. BTW, this did not take long despite the number of steps and it was WORTH IT!!!! I served the pasta with cherry tomatoes, broccoli and fresh ground pepper. For the very first time I understand the big deal. Wow. Tasty. Not my all time favorite where I will crave it every day (like Rawtarian's egg salad and tuna salad, whoa boy!!!), but definitely great for an easy peasy tasty weekly pasta night! I hope this helps others who have zuke sensitive taste buds. Happy munching all! Thank you Rawtarian, you are a gem!!!

another absolute home run recipe! and i'm SO glad it makes 4 (generous) servings which means my husband and i get to look forward to it again in a couple of days (or maybe tomorrow since why wait, it was freakin yummy!). i'm not sure how you nailed that "alfredo" taste so perfectly but you did, and with a simple easy recipe, not dozens of ingredients. thank you! xo

Do you happen to know of any substitutions for the cashews? We have nut allergies and have to omit all nuts.

My husband and I loved it!