. ? or

Mung Bean Fettuccine and Spiralized Raw Zucchini in a Raw Creamy Spinach Alfredo Sauce

Posted by on

Recipe by Sophie Steevenz
@rawandfree

Pasta

1 large zucchini, spiralized
1 packet organic mung bean fettuccine, boiled (or more zucchini)
1 cup cherry tomatoes, halved
1/2 cup olives, sliced
Half bunch of chives, thinly sliced
1/2 cup fresh basil leaves
3/4 cup fresh baby spinach leaves


Combine all ingredients in a large salad bowl

Alfredo Sauce


1 cup cashews, soaked in boiling water for 1 hour or overnight in cold water
1 cup spinach
3/4 cup filtered water
2 gloves garlic, crushed
1 lemon, juiced
2 tbs nutritional yeast
1 tbs pure maple
1 tsb organic olive oil
2 tsp mustard
1 tsp cumin
Pinch of cayenne (or more if you like spice)

Blend all ingredients in a food processor until smooth. Add to salad and mix through gently.. Garnish with more chives and fresh basil! 
coconut bowl mung bean pasta vegan pasta vegan recipe zoodle recipe

Newer Post →