Zucchini Pasta Alfredo

Author: 
Matt Amsden
Book: 
RAWvolution

Awesome dish!

Ingredients: 

¾ cup Thai coconut water

2 cloves garlic, peeled

½ cup fresh lemon juice

1 teaspoon sea salt

1 cup raw pine nuts or cashews, or a combination

½ teaspoon ground nutmeg

6 to 8 zucchini, peeled and cut like spaghetti with a Spirooli slicer according to the manufacturer’s instructions (see Note)

 

Directions: 

In a high-speed blender, combine all of the ingredients except the zucchini noodles, and blend until they are smooth. Put the zucchini noodles in a serving bowl, pour the Alfredo sauce over the noodles, mix well, and serve.

 

Note: The texture of the zucchini noodles improves when they are left to sit in the open air at room temperature for 6 to 8 hours.