Thursday, August 15, 2013

Zucchini Pasta with Mushrooms in a 'creamy' Avocado Sauce

The journey to eating more raw foods has been great fun. I've been especially loving my juices, smoothies, super salads, raw soups and veggie 'pastas'. For veggie 'pasta' I like carrot and zucchini best. I have noticed I've been eating many more nuts to stay full though, and as much as I love nuts and value the nutrients they bring to my diet I thought I should add a little more variety to my plate. This 'creamy' sauce is avocado based.

I find that adding good fats to my raw meals really keeps me satisfied and this is no exception The avocado makes a delicious base for the thick sauce that coats the zucchini and mushrooms are like little nuggets of earthy flavour in your mouthfuls. I really enjoyed this meal and hope you do too!

Zucchini Pasta with Mushrooms in a 'creamy' Avocado Sauce
Makes 2-3 serves
3 zucchini (approximately 600-700g or 1.5 lbs)
3 large mushrooms
1 avocado
1 tbsp dijon mustard
1/4 cup nutritional yeast
1 tbsp spice infused vinegar (mine has herbs and mustard seeds but any herb/white wine vinegar or ACV will be great too)
1/2 cup water
  • Spiral cut zucchini- if you don't have a spiral cutter just use a veggie peeler and make ribbons!
  • Chop mushrooms into large chunks
  • Combine all sauce ingredients and blend until smooth (I use a stick blender but use whatever you have)
  • Combine and toss all ingredients well
  • Serve promptly- if you're making it ahead of time dress immediately before serving
  • Enjoy!
This is a delicious raw dinner, even if you're not fussed about raw food this is a winner- and lets face it, if you really wanted you could use the same sauce on any noodles/pasta you like. 

Submitted to Raw Food Thursdays

and Healthy Vegan Fridays
Hope you're fitting lots of veggies in your meals,

Love and Smiles,

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