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      Mung Bean Fettuccine and Spiralized Raw Zucchini in a Raw Creamy Spinach Alfredo Sauce

      February 16, 2017 1 min read

      Mung Bean Fettuccine and Spiralized Raw Zucchini in a Raw Creamy Spinach Alfredo Sauce

      Recipe by Sophie Steevens @rawandfree

      INGREDIENTS
      • ZOODLES
        • 1 large zucchini, spiralized
        • 1 packet organic mung bean fettuccine, boiled (or more zucchini)
        • 1 cup cherry tomatoes, halved
        • 1/2 cup olives, sliced
        • Half bunch of chives, thinly sliced
        • 1/2 cup fresh basil leaves
        • 3/4 cup fresh baby spinach leaves
      • ALFREDO SAUCE
        • 1 cup cashews, soaked in boiling water for 1 hour or overnight in cold water
        • 1 cup spinach
        • 3/4 cup filtered water
        • 2 gloves garlic, crushed
        • 1 lemon, juiced
        • 2 tbs nutritional yeast
        • 1 tbs pure maple
        • 1 tsb organic olive oil
        • 2 tsp mustard
        • 1 tsp cumin
        • Pinch of cayenne (or more if you like spice)
      METHOD
      1. Combine all ingredients in a large salad bowl.
      2. Blend all ingredients in a food processor until smooth. Add to salad and mix through gently.
      3. Serve into your Coconut Bowls and garnish with more chives and fresh basil! 

       

       

      Sophie Steevens is a mom of three beautiful boys. She creates amazing plant-based recipes fit for the whole family. Raw, plant-based food healed her autoimmune disease. To know more about Sophie and her family, please visit the links below.

      Instagram: https://www.instagram.com/rawandfree/

      Website: https://www.rawandfree.com/