Creamy Basil "fettuccine"

I absolutely loved this recipe! It was one of the first raw entrees I have made, and it turned out really well! (Who needs a fancy schmancy dehydrator for everything!?)

My only gripe was that it was relatively watery. I would cut the water nearly in half...and I would perhaps added another zucchini (mine were smallish).

can i do this without the yeast flakes? I have a hard time finding things like that in my supermarket/natural foods store.

this turned out very bland. my not-raw boyfriend enjoyed it, though, after adding lots and lots more spices.

barf- I just ate some leftovers and it was DISGUSTING! It tasted of pine nuts and only pine nuts- not yummy one bit. Next time, I'll leave out the pinenuts and make only with cashews because this was so yummy freshly made.

OMG! This is phenomenal!!! I made enough for leftovers so I could have something on hand when I am in the mood for late nate noshing on fattening food- this would TOTALLY satisfy those cravings. I did some tweaking to the recipe:

I used 1/3 c. pinenuts

1/3 soaked cashews

1 garlic clove

2/3 c. cashew kefir (I made cashew kefir by making cashew milk- left the pulp in and used a kefir starter- delish!)

fresh basil

celtic sea salt and coarse black pepper

1T. nutrional yeast

1 T. olive oil

1 tsp. agave

This recipe ROCKS! Omitted the mushrooms, yeast flakes, olive oil and agave. Then, added 2 cloves garlic. I marinated the noodles in sea salt and then warmed slightly in the dehydrator. My non raw BF said I could make this any time I wanted because it was much more delicious than the flour/dairy laden version. SO SATISFYING--THANK YOU FOR THIS RECIPE!

Can it be yeast powder? or does it have to be flakes?

do you soak the cashews? i'm new and haven't made anything like this before. thanks!

Carrie6292-the yeats is usually in the dried bins with wild rice and dried friut.

This was a wonderful dish i enjoyed it very much! So creamy and filling. I added less water and another zucchini and a small yellow squash(for extra color)

can i do this without the yeast flakes? I have a hard time finding things like that in my supermarket/natural foods store.

this turned out very bland. my not-raw boyfriend enjoyed it, though, after adding lots and lots more spices.

hey, this was great! i used a combination of young coconut meat and pine nuts instead of the cashews (i dont react well to cashews), and it was deeelicious. thanks!

I absolutely loved this recipe! It was one of the first raw entrees I have made, and it turned out really well! (Who needs a fancy schmancy dehydrator for everything!?)

My only gripe was that it was relatively watery. I would cut the water nearly in half...and I would perhaps added another zucchini (mine were smallish).

I am starting to catch on! Thank you all :)

looks very gourmet - perfect for romantic diner ~thanks!

I LOVE this recipe! It's simple and very tasty!

i made this tonight and it was fabulous! Thanks for the great recipe. I am going to make some more next Thursday and take it to my raw food class for everyone to try.

I just made this. Yummy! I think it would have been even better a bit warmed up. I used zucchini and sauce that just came out of the fridge. I have enough sauce for another meal so it made two meals for me.

marniellen~ How did it turn out? The zuchhini I just had with this dish was "al dente", just like I like it. :-)

I just made this. Yummy! I think it would have been even better a bit warmed up. I used zucchini and sauce that just came out of the fridge. I have enough sauce for another meal so it made two meals for me.

marniellen~ How did it turn out? The zuchhini I just had with this dish was "al dente", just like I like it. :-)

A trick I learned to speed up cooking/softening of the zucchini (or other vegi noodles), simply sprinkle noodles with salt after you cut them up. In a bowl, mix a little salt into the vegi noodles and let sit for about an hour. Rinse if you don't want saltiness. You can use the leftover water in the bowl for a juice or something else. Also use a vegi peeler to make the noodles if you don't have a mandoline. This recipe looks awesome. Need to get a few ingredients and then this one is on the table! The picture is good enough to eat. :-)

sounds great looks great...gonna make it for dinner tonight

Looks great, I think leaving them sit is the key to the zucchini softening and going very much like real pasta. Will have for Sunday lunch, thanks.

looks GREAT! i cannot wait to make this...