Tri-Colored Vegetable Pasta (Raw and Vegan)

G-Zen Tri-Colored Vegetable Pasta

3 medium size zucchini
3 Large carrots
3 Medium size beets
2 cup sun-dried tomatoes? in oil
2 cups chopped/diced tomatoes
2 cups of cashews (soaked in water for an hour min and drained.)
1 cup of raw dried cashews (set aside for cashew cheese)
1 Tablespoon nutritional yeast (set aside for cashew cheese)
1 cup of medjoul dates (pitted)
1 tsp. oregano?
1 tsp. rosemary?
1-cup basil?
2 cloves of garlic? Pinch of black pepper? to taste
Pinch of Celtic sea salt? to taste
Chili pepper/flakes (optional)


Vegetable Pasta: Take beets, carrots and zucchini and use a Spiralizer or vegetable peeler to cut long noodle-like pieces. You can also use the shedder attachment to a food processor to make shorter vegetable noodles that are easier to eat. Set vegetable noodles aside. Marinara: Put the rest of ingredients, except for raw cashews and nutritional yeast into a food processor with the S blade. Mix well until you get a creamy marinara.

Cashew Parmesan cheese: Place 2 cups raw cashews, 1 teaspoon Celtic sea salt and 1 tablespoon nutritional yeast and mix in clean and dry food processor with an S blade until makes a parmesan cheese texture. In a large mixing bowl add all vegetable and sundried marinara and toss well until the vegetable pasta is well covered with sauce.

Served on plate and top with plenty of cashew Parmesan to add a rich and cheesy flavor. Garnish plate with fresh basil and dried oregano.

Voila a raw, guiltless version of pasta and Italian marinara.



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