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Recipe: Raw Zucchini Linguini with Creamy Dill Sauce
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Recipe: Raw Zucchini Linguini with Creamy Dill Sauce

With the warm weather greeting us, our bodies naturally crave more raw foods. Spring and summer are the perfect seasons to increase your intake of light, cleansing, plant-based meals. This dish looks and tastes exactly like traditional pasta, but without the wheat, gluten and dairy. The flavour of the zucchini is neutral, like traditional pasta yet so much quicker and easier to prepare, so you can have a nutritious and crowd-pleasing dish on the table in moments. Your digestive system will be thanking you too!

Raw Zucchini Linguini with Creamy Dill Sauce on Braised Spinach

Serves 4

Pasta:

8 zucchini (approx. 2 per person)

1 tsp Celtic sea salt

Sauce:

1½ cups cashews, soaked 2 hours

½ cup water

2 tsp nutritional yeast (optional)

2 tsp light miso

3 tbsp dill, freshly minced

Celtic sea salt, to taste

Dash nutmeg

Dash black pepper

1 tsp onion powder

1 tsp garlic powder

Braised Spinach:

4 cups baby spinach

2 tbsp extra virgin olive oil

Cracked black pepper

Celtic salt, to taste

Method:

1. Toss the spinach with the olive oil black pepper and Celtic salt and allow to marinate for 20 minutes.

2. Transform the zucchini into noodles using a mandoline, V slicer or a spirooli machine. If this isn’t available you can use a peeler for fettucini style noodles. Toss the Celtic salt through the noodles and place them in a colander to allow them to become 'al dente'. This takes approx 10 minutes

3. Place all the ingredients for the cashew dill sauce in a blender except for the dill and blend until smooth and creamy, adding additional water if necessary.

4. Add the minced dill and pulse briefly.

5. Toss the noodles with the enough sauce to coat well and serve immediately on braised spinach.

Recipe by Julie Mitsios, who is a gourmet raw food chef and creator of Earth to Table. Connect: Instagram @earthtotablebondi / Facebook Earth to Table

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