Though raw food dishes always inspire me and to be honest I eat a lot of raw foods, I am not a 100% raw eating girl. I love cooked foods - and cooking - too much and some nutrients are more available in cooked foods... but anyway adding a lot of raw food to your diet is a must.

Though this pasta is called raw, I roasted my pine nuts.... just because I can and love them more when they are roasted ;) But nothing stops you to keep it fully raw and add your fav raw nuts or seeds... or a mix!

RAW ALFREDO ZUCCHINI PASTA AKA ZOODLES

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INGREDIENTS (SERVES 2)

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For the zucchini pasta aka zoodles

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• 2 zucchini spiralized
• 1/3 cup finely chopped spring onions
• 1/4 cup pine nuts, raw or toasted

FYI: CLICK HERE for more info on how to spiralize veggies.

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For the Alfredo sauce

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• 3/4 cup raw unsalted cashew nuts, soaked for at least 1 hour (overnight is best)
• 2 clove garlic, minced
• 3-4 tbsp nutritional yeast for cheesy flavor
• 1/2 cup unsweetened coconut milk (water or any other nut or seed milk works too)
• 1/2 cup fresh basil leaves
• 1/3 cup fresh chives/parsley or to taste
• 1/2 lime/lemon juice only (use less if using lemon)
• Sea salt and black pepper to taste

DIRECTIONS

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1. Soak cashew nuts for at least 1 hour in water. The longer you soak them the creamier the sauce. Best is overnight. This will also remove antinutrients from the nuts.
2. Optional: toast pine nuts in a dry pan until golden.
3. Add all alfredo sauce ingredients to a blender or food processor and process/Blend until smooth creamy, “cheesy” texture. Add a little bit more coconut milk or water if needed.
   Combine zoodles with Alfredo sauce. Top with spring onions and pine nuts.

Bon Appétit

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ALL CONTENT IS MINE
PICTURE(s) TAKEN WITH FUJI X-M1

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FYI: For green smoothie tips, tricks, and recipes, download my FREE green smoothie eBook HERE!