This dish is so simple, beautiful, and refreshing; all that it takes is a little love and fresh vegetables. As with any raw dish, ingredients are key; the fresher and higher-quality your ingredients, the better your dish will be.
The raw sauce that I use for this recipe is this Raw Cream Sauce which uses raw walnuts, cashews, cider vinegar, and herbs.
Serves 4 to 6
Prep Time: 15 minutes
Ingredients:
- For the Marinated Mushrooms:
- 1/4 cup agave nectar
- 1/4 cup cold-pressed olive oil
- 1/3 cup raw cider vinegar
- 2 T. Nama Shoyu
- 1 t. raw white miso
- 1/2 cup fresh basil
- 10 ounces fresh baby portabella mushrooms, washed well and halved
- 1 large red onion, cut into spirals
- ----------------------------------------------------------
- For the Raw Pasta:
- 3-4 lbs. zucchini, halved and peeled into thin spirals
- 1 cup chopped red bell pepper
- 4 ounces cherry tomatoes, halved
- 1/2 cup raw pine nuts
- Juice and zest of 1 lemon
- 1 Recipe Raw Cream Sauce (Head Note)
Preparation:
1. In a blender or food processor, blend the agave nectar, oil, cider vinegar, Nama Shoyu, miso, and basil until well combined. In a medium-large mixing bowl, toss the mushrooms and onions with the marinade, cover and refrigerate for 2-4 hours.
2. To assemble the pasta, toss together the zucchini spirals, red bell pepper, cherry tomatoes, pine nuts, lemon juice and zest. Add the marinated mushrooms and onions, followed by the Raw Cream Sauce. Lightly salt with sea salt and serve.
