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!