Raw Vegetable Pasta
- handful mushrooms, diced
- 1/2 each red & yellow bell pepper, diced
- 1 – 2 carrots, diced
- 1 – 2 scallions, sliced
- fresh chopped cilantro, basil or parsley (optional)
- mineral salt & cracked pepper, to taste
- 1 small zucchini (1 per person)
- 1 small cucumber (1 per person)
Dice up your veggies, using as much as you like. Now you can either mix everything together in a separate bowl and transfer to individual serving dishes or you can serve and mix right in your serving dish. Top with sliced green onions, fresh herbs of choice, mineral salt & cracked pepper to taste. Extra Aaamazing topped with a dusting of Almond Parmesan!
Depending on the size, I generally use 1 zucchini & 1 cucumber per person. You can use half of each if they are on the larger side but even then it won’t hurt to have a little extra on your plate.You could also use raw nut meat with this as well. The nut meat is a combination of walnuts and mushrooms…really delicious!
You can find the recipe here. Since this is for an Italian style dish, I recommend subbing the spices to be more of an Italian flare…sage, thyme, basil, oregano, rosemary, marjoram and sun-dried tomatoes. Use your best judgment on which ones to use and combine.
This could easily be prepared for to go lunches. Make a batch of the marina’raw’ sauce, cut up some vegetables and store for quick access to preparing a ‘to-go meal’ or anytime when your at home. A little preparation goes a long way. The sauce will last up to 5 – 6 days and the fresh chopped veggies should last about the same.
If you’re in a pinch, try subbing in bottled organic tomato sauce of choice. It won’t be considered 100% raw but it will still be delicious!
I use the Paderno Spirooli which is around $35 on Amazon, lots of features compared to others (you can wait for sales and purchase for cheaper). You can also use a julienne tool which is much less cumbersome and can easily fit into your utensil drawer.