Fettuccine In The Raw With Basil-Parsley Pesto Sauce

Recipe Ingredients

1/2 cup	31g / 1.1oz	Sundried tomatoes - cut small pieces
3 cups	711ml	Zucchini - cut into "noodles"
3 cups	711ml	Summer squash - cut into "noodles"
1 1/2 cups	219g / 7.7oz	Diced seeded yellow or orange pepper
1/2 cup	73g / 2.6oz	Black olives - roughly chopped
1/2 cup	118ml	Basil-Parsley Pesto Sauce - (see recipe), or
		More to taste
1/3 cup	48g / 1.7oz	Finely-diced shallots
1/3 cup	78ml	Pine nuts
3 tablespoons	45ml	Nutritional yeast flakes
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a small bowl, place the sundried tomatoes, cover with warm water, and set aside for 20 to 30 minutes to rehydrate. Drain off any remaining water from the sundried tomatoes (saving it for use in another dish) and set aside.

To make "noodles" from vegetables, use a spiral vegetable slicer to cut the zucchini and summer squash into "noodles" or long ribbons. Or, slice the zucchini and summer squash in half lengthwise, make a "v" shaped cut to remove most of the seed section, and cut the seed section into long thin strips. Then, using a vegetable peeler, shave long strips down the entire length of the zucchini and summer squash halves, repeating the process for all of the zucchini and summer squash halves, and then pack the "noodles" into a measuring cup to measure.

Transfer the zucchini and summer squash "noodles" to a large bowl, add the remaining ingredients, and toss gently to combine. Season the mixture to taste with salt and freshly ground black pepper. Serve immediately or at room temperature.

This recipe yields 4 servings.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.