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!


Anonymous said...

My goodness, is this presentation ever beautiful! I came across your blog looking for a chocolate hemp Ball recipe and am glad I came across yours. You`ve got loads of interesting healthy recipes and your posts are fun to read. I will definitely be back =).

Em von Euw said...

thank you! i look forward to reading your comments ;)

katieV said...

I don't have a mandoline so my veg was chunkier than yours, and I have a blender which shoots stuff up to the sides instead of beautifully processing them, so my dinner was a very rustic version of yours, but HOLY MOLY!!! This was so delicious. I'm vegan, but I'm trying to incorporate more raw veg into my diet and this was so delicious. I'm in love with your site. I have some fudgy brownies in the fridge ready for dessert :)

tomasin cuthbert said...

I have been vegan for a month now, and have been eating about 80% raw. i feel amazing for it! And raw food is so much tastier, i had some cooked food out at the weekend, it was so bland in comparison! I'm on your website every day planning new meals, and my boyfriend is making me a homecoming romantic dinner and i've pointed him towards it too. Thank you for sharing all the raw foodie goodness!

Unknown said...

Wow, just wow! This pasta sauce is amazing, I almost would use this in place of most dips! I used a cheese grater to grate the zucchini/carrots and Julianned (spelling?) the bell pepper. I then placed it in a bowl lined with a wash cloth to soak up some of the moisture while I prepared the sauce. I omitted the nut balls because of budget but i'm sure they are delicious. I will try them later.
Thank you for the recipe! xo

Philippines Food said...

Philippine pili nuts from the Bicol region in the Philippines is a great Filipino or Philippines food orsnack. Pili nuts are very healthy and nutritious indeed, being a source of energy, potassium and iron.They also have protein, dietary fiber / fibre, and calcium as well as monounsaturated and polyunsaturated fats.  I know they have no cholesterol, no trans fat, and the unsalted ones have no sodium. What is great about the pili nut snack or treat is that they are so crisp, rich, and delicious.

jilian dee said...

Hi Emily, I just recently found your blog...LOVE IT and all your recipes look delish!! Still need to try some of them. You have a gift for culinary cuisine and presentation!! I am wondering where you get your zucchini? I can't ever find organic and have read that all zucchini is GMO. I really like it too.

Emily said...

I absolutely love your blog! Such beautiful recipes and tips! :)


Diane Sharp said...

Your blog is a great find....thank you for sharing your recipes, they are inspiring.