Zucchini Linguini with Red Capsicum Tomato Alfredo

Raw Food Recipe: Zucchini Linguini with Red Capsicum Tomato Alfredo

-by Priscilla Soligo, founder of Rawthentic Food

Are you missing your old pasta dishes? Replacing pasta noodles with zucchini can be one of the most fun tricks in the raw food book. Try this gourmet recipe on for size and let us know what you think. We have also included a recipe for a unique fig salad, over which we suggest serving this deliciousness!

By the way, keep in mind when you are munching your veggie noodles, that zucchini is high in fiber and rich in vitamins C, A, magnesium and potassium. In addition, figs are also a great source of potassium, which can help balance the pH in your body.

Zucchini linguini with red capsicum tomato ‘alfredo’

and ‘caramelised -unbaked’ figs on a bed of fresh greens

with sweet lime and macadamia vinaigrette

Yields:  Two servings

Ingredients

Pasta Linguini:

• 1 Lg Zucchini (Skin peeled off, spiralised, or peeled into strips with a potato peeler – into fettuccini strips.)

 Alfredo sauce:

• 1 Cup Red capsicum (chopped)

• ½ Cup Macadamia nuts (pre-soaked in filtered water for 2 hours, drained)

• 6 Cherry tomatoes (halved)

• 1 Tbsp Mixed Italian seasoning (dried)

• 2 tsp Onion Powder (organic, without caking agents)

• 2 tsp Extra virgin olive oil

• ½ Cup Fresh herbs (combination of: basil, dill, Italian parsley)

• ½ tsp High mineral salt (Celtic, or Pink Himalaya salt)

• 2 Tbsp Filtered water, or as needed

• Love!

 

Bed of salad with ‘caramelised-unbaked’ figs:

• 2 – 3 Cups Mixed lettuce leaves (packed)

• 8 Fresh figs (halved)

• 1Tbsp Coconut nectar

 Dressing:

• 3 Tbsp Fresh lime juice

• 1 Tbsp Macadamia nut oil (cold pressed)

• ½ tsp Coconut nectar

 Method:

Alfredo sauce:  Place Ingredients into a high-speed blender with the capsicum and tomatoes at the bottom to allow ease of blending along with filtered water.  Load the other ingredients in and blend until smooth and creamy and well incorporated.

‘Caramelised-unbaked’ figs:  In a bowl, stir through coconut nectar and figs and place onto telex dehydrator sheets and dehydrate for 8 hours at 115F, or until soft.  If you do not have a dehydrator, you can simply allow them to marinate in the fridge overnight, or bake them at 180C for 20 mins, or until soft.

Dressing:  In a bowl, hand mix all ingredients with a fork, or small whisk.  Set aside.

Final Assembling/ Plating:

Place salad leaves on the bottom spread out to cover plate with caramelised figs scattered around.

• In a bowl combine ½ alfredo sauce with zucchini linguini to coat the linguini (reserve the rest in the fridge in a glass airtight container.  Will keep up to 3 days).  Fold mixed herbs through and leave some for garnish on top.  Using two hands gently place ½ of the linguini on top of the bed of mixed greens.
• Using a spoon gently drizzle vinaigrette over the lettuce leaves that are not underneath the pasta.
• Garnish with a sprinkling of left over fresh herbs and a sprig of basil, or Italian parsley on top.  Serve immediately and enjoy the delicious in-season flavours and ‘life force’ that raw and living foods give us!