19 Oct 2011

RAW PASTA with tomato sauce, spicy nut balls & "parmesan cheese"


Mmm Mmm Mmm. I really love the presentation of food, and I had fun with this dish. The noodles were ridiculously easy to make, just slice them on the mandoline and you have the most beautiful, living, fresh pasta you've ever laid eyes on. Sauces for me are usually a blend of tahini or other raw sprouted nut butter, some miso, some spices and herbs. For this dish it was more focused on tomatoes to get that spaghetti and tomato sauce with meatballs feel.

My family was having spaghetti with tomato sauce and meatballs (organic, local beef JUST so you know) the same night, thus my inspiration.
The nut balls were a mix of nuts (duh) and a bunch of spices. I put curry powder on almost every savory meal I make, as well as cinnamon. And chopped garlic, of course! I shaped them into balls and dehydrated them the day before.


The "Parmesan cheese" is a staple for me and my mom. Here's the recipe
We had two gorgeous heirloom tomatoes from the farmer's market lying around so I used them on the outside of the noodle pile for a "frame". Pinched off some basil from the garden, set up the nut balls, and voila! I think my family may have been a bit jealous.

Raw Pasta with Nut Balls and Tomato Sauce: makes 2-4 servings

1 Carrot
1 Bell Pepper
1 Zucchini 

1/4 cup Almonds 
1/4 cup Walnuts
Cumin, coriander, turmeric, cayenne, etc. and other spices 
2 cloves garlic
Olive oil (or water)
Pinch of salt & pepper

1 Tomato
Basil, Oregano, other spices
1 clove garlic
2 Tb sun-dried tomatoes
Olive oil (or water)
Pinch of salt & pepper
1/2 cup mushrooms

Noodles: Slice all the veggies very thin on a mandoline (or by hand), into noodles. Sprinkle on a little olive oil an salt and set aside. 

Nut Balls: In food processor, pulse almonds, walnuts and garlic until they're in a very rough flour size.  Add spices of your choice and salt (cumin makes a big difference... it makes it taste like taco meat!) Then add olive oil until the mixture is crumbly, but sticks together when you shape it. 
Shape it all into nut balls and refrigerate for an hour or so. Or you can dehydrate them for 2-4 hours (what I did).

Sauce: Process tomato, mushrooms, sun-dried tomatos, garlic, salt, and your choice of spices until it's like a thick sauce. Add olive oil until you get the consistency you want.

Assembly: Pour sauce onto noodles and mix well, until all are coated. Serve with the nut balls. Enjoy!