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In my last post I mentioned the Raw Alfredo I made to curb my cravings when Adam and the kids were having Chicken Alfredo. Now – here’s the recipe.

Sidenote: I went to Bed, Bath and Beyond to try to find a Spiralizer, but no luck. I am pretty sure I need to order this online. However, if you don’t have one of these nifty tools, a fine Julienne chop will do just fine. The Spiralizer allows you to create ‘noodle’ out of various vegetables.

Ingredients/Directions:

Pasta:

  • 1 small – medium zucchini julienned or spiraled

Toppings:

  • 1/4 red bell pepper chopped
  • 1/2 tomato chopped
  • 5 shiktake mushrooms chopped fine, 2 tbsp yellow onion chopped – put these 2 ingredients into a bowl and cover w 1 tbsp Tamari (wheat free soy sauce, can be found at Whole Foods), 1/2 tbsp olive oil and squeeze of lemon. Put in the fridge for 30 mins or longer.

Sauce:

  • 2 – 3 spoon fulls of Tahini (sesame paste)
  • 2 tbsp red onion
  • 1 garlic clove
  • 1 tbsp agave
  • squeeze of lemon
  • 1/2 c. water
  • salt to taste

Blend all of these well in a high speed blender – like the Vitamix.

Place the toppings on top of the ‘pasta’, add the sauce and there you are!

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