vegetable pasta

Last night for dinner I decided to make pasta, but instead of boiling water and boiling wheat-filled pasta, I made living pasta; pasta that is made from raw vegetables. I found the recipe for “Live Fettuccini Alfreda” in the cookbook Vegan Fusion World Cuisine, put out by the chef for the Blossoming Lotus Restaurants. This cookbook has so many delicious looking recipes – all of them vegan, and some of them raw.

This pasta was so colorful on the plate! However, I don’t have a picture of it because I ate it first… but it’s on the cover of the cookbook!

“Shanti Gabriel’s Live Fettuccini Alfreda” (pg. 82)


Sauce: 1 1/4 cups water, 1 cup macadamia nuts (I didn’t have these so I used cashews and soaked them for 1 hour and drained them before use), 1 tablespoon lemon juice (fresh squeezed), 2 teaspoons shoyu (I used Bragg’s Liquid Aminos), 1 1/2 teaspoons garlic (minced), 1/2 teaspoon raw apple cider vinegar, 1 1/2 teaspoon nutritional yeast, pinch cayenne pepper, sea salt and pepper to taste

Pasta: 1 1/2 cups carrots, thinly julienned or grated; 1 cup zucchini, thinly julienned; 1 cup gold bar squash, thinly julienned; 1 cup red bell pepper, thinly julienned (I didn’t have the pepper and it was fine); 2 teaspoons basil, chopped; 2 teaspoons Italian parsley, chopped

Directions: Combine all sauce ingredients in a blender and blend until smooth. Combine all pasta ingredients in a medium bowl and mix well. Serve pasta on plates and pour sauce over top. (I found that there is enough pasta for 2 servings, but depending on how much sauce you like to use, I had leftover sauce.)


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