Zucchini Linguini with Alfredo Cream Sauce (raw + vegan)
This amazing vegan recipe is originally from Renée Loux, who we are so grateful to team up with for many of our featured healthy recipes!
“A smooth Alfredo cream sauce compliments delicately peeled zucchini tossed with succulent marinated crimini mushrooms for an outstanding palate of flavor and texture. If you are not a mushroom lover, this dish is delicious without. If you prefer not to eat raw mushrooms, they can be sliced and steamed lightly before marinating. Serve as fresh as possible for best results.”
Yields: 2 to 4 servings
Ingredients:
Marinated Mushrooms: 2-1/2 cups sliced crimini mushrooms
3 tablespoons good olive oil
2 tablespoons nama shoyu
2 teaspoons apple cider vinegar
Alfredo Sauce:
1-1/2 cups whole raw cashews, soaked (raw cashew pieces can be used)
1/2 cup pinenuts
6 tablespoons good olive oil
1/3 cup lemon juice
1-2 cloves garlic
3 tablespoons nutritional yeast
2/3-1 cup fresh water as needed
1 teaspoons sea salt, or more to taste
freshly ground black pepper to taste
1/4 cup finely chopped parsley
Zucchini Linguini:
6 cups peeled zucchini (about 4 zucchini)
Garnish:
1/4 cup chopped parsley
1 tablespoon paprika
2 teaspoons black pepper
Procedure:
Marinated Mushrooms:
Slice the mushrooms and toss with olive oil, nama shoyu, apple cider vinegar and minced garlic.
Allow to marinate for at least 30 minutes to and hour. The longer the better. The mushrooms can be prepared a day in advance and stored in the refrigerator.
Pour the marinating mushrooms through a strainer to remove excess marinade before serving. Save the marinade to use again or for other recipes like salad dressing.
Alfredo Sauce:
Soak 1-1/2 cups of cashews in 2 cups fresh water for 30 minutes. Drain and rinse.
In a blender:
Blend drained cashews, pine nuts, olive oil, lemon juice, garlic, nutritional yeast, 2/3-cup water, salt and pepper into a smooth cream. Season to taste with salt and pepper. The sauce should be thick, but able to pour. Add more water as necessary for desired consistency.
Fold in finely chopped parsley
Zucchini Linguini:
Peel the skin from the zucchini.
Continue to peel the zucchini to the core with a peeler.
Keep turning the zucchini as you peel to create delicate linguini ribbons.
Service:
Serve the zucchini linguini on a plate.
Cover with marinated mushrooms.
Gently toss to mix.
Spoon on Alfredo sauce to each serving.
Sprinkle with chopped parsley, paprika and black pepper.
Leftover Storage:
Each component (mushrooms, Alfredo Sauce and zucchini) are best stored separately.
Store in a tightly sealed container in the fridge for up to 3 days.
