Ingredients:

Raw Vegan Pasta Sauce

  • 1 cup raw macadamias
  • ½ cup raw pine nuts
  • ¾ cup filtered water
  • 5 tablespoons freshly squeezed lemon juice
  • 1 tablespoons finely chopped white onion
  • 2 tablespoons cold pressed extra virgin olive oil
  • 1 ½ tablespoons finely chopped fresh garlic
  • 1 teaspoon yellow mustard powder
  • 1 teaspoon Celtic sea salt
  • ½ teaspoon nutmeg

Pasta Noodles And Assembly

  • 8 zucchinis (about 2 per person)
  • 2 cups cherry tomatoes sliced in half
  • 2 cups broccoli cut into tiny florets
  • 1 cup finely chopped flat leaf parsley
  • ¼ cup finely chopped spring onions
  • Raw sesame seeds

Make It Happen:

To make the pasta sauce:

  • Place all of the ingredients in a high-speed blender (I use a Vitamix) and puree on high until smooth and creamy.

To make the zucchini noodles:

  • Cut off the ends of the zucchini and make noodles using a vegetable spiralizer, or use a simple vegetable peeler to slice very thin fettuccine-style noodles.

To assemble:

  • Just toss the sauce through the pasta with the broccoli and most of the spring onions and parsley, and season with salt to taste.
  • Swirl portions onto the middle of a plate, top with parsley and spring onions and surround with cherry tomatoes. YUMMO!

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