Saturday, 25 February 2012

pasta with cashew sauce & avocado

Raw pasta is so satisfying. You think you won't be full after eating it, but you always are! Well, maybe I shouldn't use the word "full" in it's conventional way. I mean you feel like you don't need to eat anything else. You feel satisfied! Probably because of all the fiber and water in veggies, plus the delicious sauce on the noodles.

The second easiest way to make raw pasta is on the mandoline, which I've been doing since I went vegan. It works well enough, but it wasn't made for making raw noodles. The EASIEST way to make raw pasta? With a Spirooli. Guess what.

I HAVE ONE NOW! Thanks to my lovely and too-nice vegan, non-biologial sista, Eva.

She is the most compassionate, caring and selfless person I know. So of course, she spends way too much money on other people. Me included. She justified buying this wonderful new toy as a "late Christmas present". Who am I to deny her generosity!? I'll take a free Spirooli any way I can. The first thing I made was pretty simple and also simply delicious.


I made pasta out of carrots, put on some creamy cashew sauce and sliced avocado REALLY thin to add to it. The spiral slicer worked great! I'm gonna be eating so much zucchini pasta from now on.

Sorry, salad.



Carrot Pasta with Creamy Cashew Sauce & Avocado Slices: makes one serving

Sauce:
2 Tb cashew butter
1 t miso
1 Tb tamari
4 Tb water
1 clove garlic
Pinch of salt & pepper
1 Tb nutritional yeast
1 Tb hemp seeds

Pasta & Avocado Slices:
3 carrots, peeled (you could also use zucchini or any other long and wide veggie)
Slightly pre-ripe Avocado

Blend all sauce ingredients - except hemp seeds - together until smooth and creamy. If it's too thick - add more water, tamari or agave. If it's too watery, add more cashew butter or miso. Then stir in hemp seeds.

To make the pasta, slice the carrots on a mandoline, or in your Spirooli! Mix in the sauce. 
To make the avocado slices, cut the avocado in half the non-symmetrical way. This is probably the direction you usually don't cut it in. Then peel off the skin. Now just slice the avocado on your mandoline or with a sharp knife. Plate as you like! I added some hot sauce on the bottom.


































In other news: my friend Alex wants me to mention how insanely attractive he is. Now you know.

Also: I'm leaving for Mexico SOON, people! So stoked. I'll post more about it tomorrow.
Until then, enjoy your pasta! Have the best day ever.

13 comments:

cookingwithlysa said...

What a great idea ! I love it.

Emily von Euw said...

Thanks, Lys =)Love raw pasta!

Jennifer and Jaclyn @ sketch-free vegan said...

carrot pasta great idea! Feel free to submit your healthy food photos to our sharing gallery: http://healthfreakfood.tumblr.com/

Emily von Euw said...

Thank ya =) Oooh I will definitely take you up on THAT!

taste the beef said...

this blog rules, and these noodz look awesome. i don't have a spiral slicer unfortunately but i may have to get one after seeing all these recipes.

Nathalie said...

Just ate this for diner and it was awesome!
Greetz from the Netherlands :-)

Aleece Rose said...

Just made this for lunch and it was amazing! I love your recipes!!!

Emily von Euw said...

hehe thank you :)

Anonymous said...

May I know what is the reason for using yeast ?

Emily von Euw said...

nutritional yeast gives a savoury, cheesy flavour :)

Anonymous said...

I love your blog Emily! Just found it the other day and I'm already an addict.
Do you eat all your savory raw dishes cold? Does heating them up take away the raw aspect?

Emily von Euw said...

They tend to be about room temperature which is delicious for me! You can warm them up slightly and they're still considered raw.

Elizabeth Perry said...

very yummy! i used almond butter instead of cashew because that's what I had...still good :)

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