Monday, February 24, 2014

Meatless Monday: Raw Pumpkin Tagliatelle with Beet Alfredo Sauce


1 med. butternut squash or Uchi Kuri pumpkin, peeled

For the “Alfredo” sauce
1 cup almonds or pine nuts, soaked overnight
1/2 cup water
1/2 cup pistachio (optional)
2 tablespoons sesame oil
Handful parsley, chopped
Handful cilantro, chopped
1/2 red bell pepper
1/2 jalapeno or serrano chili pepper, de-seeded and sliced
1/4-1/2 teaspoon salt
1/2 teaspoon minced lemongrass
1/2 teaspoon horseradish
Agave or mirin or other sweetener
1 medium beet, grated
1/4 cup nutritional yeast flakes


1. The day before soak the almonds or pine nuts in water overnight in the refrigerator.
2. The next day: Blend and puree all the “Alfredo” ingredients in a blender.
3. To make the pasta, peel away the outside of the pumpkin or squash.
4. Then using a Spiralo cut the pasta, or if you do not have a Spiralo, then continue with a vegetable peeler.
5. Serve the pasta with the Alfredo sauce over.


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