Recipe Monday: Raw “Pastas”

Posted by – January 11, 2016
Categories: Food & Nutrition

Hello NAB foodies! This week, we’re featuring raw pasta: healthy alternatives to starch that still pack a powerful flavor punch. Each of the recipes below is raw, vegan, and gluten-free.

Pesto pasta

Pasta Pesto
From The Art of Raw Food, pg. 138

  • 1 large squash
  • 1 small sweet potato
  • 1 handful black olives
  • Fresh basil and finely chopped cashews (optional)

Pesto

  • 1¼ cup (3 dls) olive oil
  • ½ cup (1 dl) cashews
  • 1 bunch of fresh basil (or parsley)
  • 2 cloves garlic, minced
  • 1 tablespoon salt

To make the pesto: mix olive oil, cashews, basil, garlic, and salt in a blender. Make the pasta: Cut off the top and bottom of the squash and grate it lengthwise, using either the rough or fine side of the grater. Then place the squash in a colander and let it drain for half an hour. This removes the juice and makes the squash look more like pasta. Peel the sweet potato and grate it lengthwise and mix with the squash. Cut black olives into halves and remove the pits. Arrange the pasta on a plate, pour the pesto on top, and garnish with the halved olives. You can easily make the dish without draining the grated squash, which makes it a quick and easy-to-prepare dinner.

Sweet potato pasta

Pasta with Béchamel Sauce
From The Art of Raw Food, pg. 142

  • 2 sweet potatoes
  • 10 cherry tomatoes
  • ¾ cup (2 dls) peas
  • 1 handful baby spinach
  • Béchamel sauce (p. 279)
  • 2 tablespoons chopped parsley

Béchamel Sauce

  • ½ cup (100 g) cashews
  • ¾ cup (2 dls) avocado oil
  • ½ cup (1 dl) water
  • Salt and pepper
  • 1 teaspoon grated nutmeg

To make the sauce: Mix cashews and oil with a hand blender. Add salt, pepper, and grated nutmeg to taste. Add water if necessary. Make the pasta by using the same procedure as for the pasta pesto. Slice the tomatoes into halves and take peas out of the pods (or thaw if they’re frozen). Rinse spinach and remove the stems. Arrange the spinach on a plate with the pasta and pour the béchamel sauce on top. Spread peas and tomatoes over the pasta and garnish with the chopped parsley. Experiment with the kind of pasta you prefer. Find your favorite or combine them to make a multicolored pasta.

Beet and Turnip Ravioli

Beet & Turnip Ravioli
From Rawlicious, pg. 178

  • beet
  • turnips
  • vegan cream cheese
  • spinach, finely chopped
  • garlic white sauce (see page 131)
  • scallions

Garlic White Sauce

  • ¾ cup macadamia nuts
  • 4 cloves garlic
  • Juice of 1 lemon
  • 1½ teaspoons salt
  • 3 tablespoons olive oil
  • 1 cup (250 mL) water

To make the garlic sauce: blend the macadamia nuts, garlic, lemon juice, salt, olive oil, and water in a power blender. To make the ravioli: using a mandoline, cut very thin rounds of beets and turnips. Salt the slices and allow them to “sweat” for 10 minutes. Take your cream cheese and combine it with some finely chopped spinach. Take a beet or turnip round, put a dollop of cream cheese with spinach in the middle, and close it over with another round. Dehydrate for 2–3 hours. Make a batch of garlic white sauce in your power blender and leave it running in the blender until slightly warmed. Place the warmed garlic sauce in a bowl and serve the ravioli on top of the warm sauce garnished with scallions.

Tags: Recipe Peter Daniel Beryn Daniel Jens Casupei Vibeke Kaupert

About the Author

Bevin is the publicity and marketing manager at North Atlantic Books.