When it comes to Spiralizing I have it covered at my retreat with my ProSpiralizer™. Not only am I proudly thrashing it around the kitchen I cannot wait to share all my delicious creations with my guest and friends. Today our lovely guests returned from the beach to schnaffle this fabaroo creation that I am calling Raw Vegan Pasta with Wild Mushrooms Sauce.
It is in fact a very mushroomy sauce so it could probably be called Wild Mushroom Pasta or Alfredo with wild mushrooms: and in fact my recipe began as a simple creamy sauce and the idea of the mushrooms was added later.
I brought some wild mushrooms with me from home to Portugal (I always travel to my bootcamps & retreats with a suitcase stashed with goodies hehe) that I purchased from a fab restaurant supplier in London near Finsbury Park. These mushies are just so tasty and just what the doctor ordered!
We have spent quite a bit of time at the retreat talking about food as medicine and how to prepare insanely gorgeous raw foods from simple, natural ingredients. So I am always hustling for a winning recipe.
This is my second pasta dish of the week (well, courgetti) from the The ProSpiralizer™, (natch) and I didn’t eat it – I inhaled it in! Too good! Totally delicious, satisfying and substantial. My guests have also said that they feel well fed and nourished and that it was super delicious! Job done. Another winning recipe for sharing with you!
If you are looking to keep an eye on the budget here’s my tips: use regular button mushrooms soaked in tamari overnight instead of wild mushrooms, and dress with 2 or 3 wild mushrooms if you can. Skip the cashews and use soaked sunflower seeds. Don’t skip the nutritional yeast flakes though it’s pretty cheap stuff and adds so much flavour. The reishi is also optional. I am also a huge fan of black pepper even though it doesn’t feature much in any of my recipes (incase you may have noticed!) for no specific reason other than I assume it’s often used as an added condiment.
- 1 spiralized courgette (zucchini) (per person)
- 2 cups soaked cashew nuts (soaked in water for 2 hours then rinsed)
- 2 cups rehydrated exotic and wild mushrooms (you can use porcini or wood ear)
- Soak water from the wild mushrooms
- 2 tablespoons Udos Oil
- squirt lemon juice
- 1 teaspoon onion powder
- 2 cloves garlic
- 1/2 – 1 cup nutritional yeast flakes (depends how cheesy you want it)
- 3 tablespoons tamari (more or less to taste)
- Water to blend (depends how thick you want your sauce. Start with one cup)
- Nutritional yeast flakes to serve
- Teaspoon of reishi mushroom powder to serve
Spiralize your courgette using blade 2 of your ProSpiralizer™ and set aside in a large pasta bowl. Blend all other ingredients – saving one cup of the rehydrated mushrooms for later. Pour the sauce over the pasta and fold it in to the courgetti (zucchini pasta). Serve by plating up in a small pasta bowl or plate (I use scissors to trim each serving as I serve up to save mess!). Add the leftover wild mushrooms to the pasta to dress and serve with reishi mushroom powder and nutritional yeast flakes. Enjoy!
Let me know if you make this and tell me how you get on! To get your hands on your very own chef-standard spiralizer check out my ProSpiralizer™ here. To get your copy of your book Spiralize click here and to check out my retreats (come join us some time!) click here.