Healthy Mama Magazine SPECIAL White Edition - Mar 2015 | Page 11

FETTUCCINE ALFREDO WITH ZUCCHINI PASTA & CAULIFLOWER SAUCE

NUT

E

FRE

FREE

VEG
AN

EATS

I set out to make a pasta sauce that was white, creamy and full of flavor.
I paired it with everybody's fave veggie for raw noodles: zucchini. The result
was beautiful, tasty and ultra good for you. This also happens to be very
filling. I couldn't even finish it.

TEN

GLU

RAW

By Emily from This Rawsome Vegan Life | Serves 2
NOODLES:
3 small zucchinis

Y
DAIR

SAUCE:
1 cup cauliflower

1    To make the noodles: slice the
zucchinis on a mandolin or
spiral slicer, or even through
a cheese grater. Put in a large
bowl and set aside.

1 tablespoon miso paste
¼ cup cashews
2 cloves of garlic
1 tablespoon coconut nectar

2    To make the sauce: blend all
the ingredients together until
smooth and thick, adjusting
according to taste. Mix into your
noodles and let them sit for 10
minutes to soak up the sauce.
Top off with parma and cilantro
and enjoy.

FREE

E
IN Y
AL RG
LK NE
A E

SUPER FO

OD

¼ cup nutritional yeast

TOPPINGS:

salt, pepper, paprika and cori-

Parma (vegan parmesan cheese)

ander, to taste

Cilantro

water, as needed

Healthy Mama suggests:
Vegetarian parmesan, miso and
Nutritional yeast does not
normally contain gluten or nuts
but always check package
ingredients. Note also for
Vegetarian parmesan to check
the label for animal-free
rennet for Vegans.

HEALTHY MAMA MAGAZINE
11