Raw Vegetable Fettuccini Noodles with Creamy Red Pepper Sauce

Looking for something to do with all of those summer zucchinis? Try this! The ingredient list below is what I used for this dish. But you can use all zucchini if you like or a mixture of different vegetables for a colorful array of healthy plant pigments. Use what you like! It's so fresh and light—perfect for lunch on a warm day. And for my nutritarian readers, this is a GREAT way to get your raw veggies for the day.

  • 2 medium zucchini
  • 3 medium carrots
  • 1 small daikon radish
  • red onion, thinly sliced (about 10 slices)
~ for the sauce
  • 1 cup raw pine nuts
  • 1 cup chopped red pepper
  • ¼ cup nutritional yeast
  • 1 tsp balsamic vinegar
  • ½ cup water
  1. Use a vegetable peeler to make your noodles. Simply peel lengthways to get a thin slice. My zucchini was kind of large, so I then cut the strips in half again lengthways to get the right size, similar to a fettucini noodle.
  2. Combine all sauce ingredients in a blender and blend until smooth.
  3. Toss the noodles with the sauce and garnish with a few extra pine nuts, cherry tomatoes and some sprouts or micro greens. 

Serves 2. Enjoy!

Healthy trails,

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