RAW Fettuccine Alfredo & The Highly Sensitive
Serves: 2
  • 1 small purple carrot, thinly julienned or grated
  • 1 small orange carrot, thinly julienned or grated
  • 1 large zucchini, thinly julienned
  • 1 large yellow squash, thinly julienned
  • 1 red pepper, thinly julienned
  • ¾ - 1 cup unsweetened coconut milk (or water if a thinner sauce is desired)
  • 1 cup soaked (soaking optional) macadamia nuts
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons shoyu or soy sauce
  • 1½ teaspoons minced garlic
  • ½ teaspoon apple cider vinegar
  • 1½ teaspoons nutritional yeast
  • 1 tablespoon tahini
  • Pinch of crushed red pepper flakes
  • Salt & pepper to taste
  • GARNISH: fresh basil and any other herbs, crushed nuts
  1. Combine all sauce ingredients in a blender and blend well until smooth. May need to add more liquid to get desired consistency. Combine all pasta ingredients in a bowl and mix well.
  2. On individual plates, pour a layer of sauce then top with noodles. Garnish with herbs and nuts.
Recipe by Sprinkle with Love at http://www.sprinklewithlove.com/zucchini-pasta-recipe/