The preparation of this menu has three parts. First is to prepare the meaty mushroom bits, secondly is the zucchini pasta noodles and finally the making of creamy sauce.
Serves 5 to 6 persons
I. Meaty Mushroom Bits
Ingredients:
1 cup mushrooms such as crimini, white button or shiitake
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Procedure:
1. Leave the mushrooms unwash, but clean them with a damp paper towel. Remove stems and cut the mushrooms into half inch cubes.
2. Toss the cut mushrooms with extra virgin olive oil and balsamic vinegar. Marinate for 30 minutes while preparing the raw noodles and pasta sauce.
II. Zucchini Pasta Noodles
Ingredients:
8 small zucchinis
Filtered water
2 tsp sea salt
Procedure:
1. Peel the zucchinis. Use either a mandolin to create spaghetti-type noodles or a carrot peeler to make linguine-type noodles.
2. Soak the zucchini noodles for 15 minutes in a large bowl with filtered water and sea salt.
3. Drain the noodles, and rinse well with more filtered water.
4. Run through a salad spinner until completely dry. Serve with creamy pasta sauce.
III. Creamy Sauce
Ingredients:
1 cup cashews
½ cup water
½ lemon, juiced
3 cloves garlic
¼ cup extra virgin olive oil
3 tbsp nutritional yeast
1/8 tsp nutmeg powder
½ tsp sea salt
2 tsp dried Italian herbs
½ tbsp raw agave syrup or 1 tbsp coco sugar
Procedures:
1. Soak the cashew nuts first in water for 20 minutes. Drain and transfer into the blender.
2. Blend all ingredients until smooth and creamy.
3. Toss with the zucchini pasta noodles and marinated mushrooms. Garnish with basil and sprinkle with more nutritional yeast for an extra cheesy flavor.
