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RAW Fettuccine Alfredo

This is one of my favorite raw summer recipes - it's creamy and light, and can be whipped up in no time.  It's especially nice when using zucchinis fresh from the garden, as they have the best taste and texture, not to mention nutritional value.  Although using zucchinis as noodles may seem a little weird to you if you're new to raw foods, they actually have a really similar texture to cooked pasta - especially if allowed to marinate in the sauce for a while. 
 If you want to save time, you can make a double batch of the sauce and store in your refrigerator for up to a week.  You can also replace some of the cashews with pine nuts, which will give the sauce a bit of a more complex flavor.

2 medium zucchinis
1/2 cup cashews
1/4 cup water
1 large clove garlic
1 tbsp lemon juice 
1/4 tsp pepper
1/4 tsp salt
1/4 tsp nutmeg, to garnish (optional)
1 tbsp parsley, to garnish (optional)

Using either a vegetable peeler or a spiralizer, peel zucchinis into long noodle shaped strips.
Grind cashews to a fine powder in your blender, then add the water, garlic, lemon juice, pepper, and salt.  Process until a smooth and creamy consistency is reached, adding more water if needed. 
Toss your noodles in the sauce, and add some chopped parsley and nutmeg to garnish.  My recipe makes one large serving, but can easily feed two people if served with a salad.

Nutritional Information (for whole recipe)
Calories: 380
Calories from fat: 221.8
Total fat: 24.64g
Saturated fat: 4.16g
Cholesterol: 0mg
Sodium: 603.14mg
Total carbohydrates: 27.61g
Dietary fiber: 5.33g
Sugars: 8.4g
Protein: 13.48g


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