Aug 13, 2015
Raw Vegetable Fettuccini Noodles with Creamy Red Pepper Sauce
Looking for something to do with all of those summer zucchinis? Try this! The ingredient list below is what I used for this dish. But you can use all zucchini if you like or a mixture of different vegetables for a colorful array of healthy plant pigments. Use what you like! It’s so fresh and light—perfect for lunch on a warm day. And for my nutritarian readers, this is a GREAT way to get your raw veggies for the day.
- 2 medium zucchini
- 3 medium carrots
- 1 small daikon radish
- red onion, thinly sliced (about 10 slices)
~ for the sauce
- 1 cup raw pine nuts
- 1 cup chopped red pepper
- ¼ cup nutritional yeast
- 1 tsp balsamic vinegar
- ½ cup water
- Use a vegetable peeler to make your noodles. Simply peel lengthways to get a thin slice. My zucchini was kind of large, so I then cut the strips in half again lengthways to get the right size, similar to a fettucini noodle.
- Combine all sauce ingredients in a blender and blend until smooth.
- Toss the noodles with the sauce and garnish with a few extra pine nuts, cherry tomatoes and some sprouts or micro greens.