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You’ll find lots of raw vegan recipes out there that recreate classic pasta dishes. If you’re anything like me then you can never have enough pasta recipes in your arsenal. I have always loved pasta! That’s why I consistently experiment in the kitchen to come up with new raw vegan recipes that revolve around pasta. The recipe featured in the following video is my take on a low fat Mediterranean pasta. It is oil free but it certainly isn’t free of flavor.

When it comes to pasta recipes, it’s the richness that really draws me in so I’ve created that texture and flavor with the use of soaked, sun dried tomatoes. And while the mushrooms in the dish are not necessary, they do add a nice “meaty” texture to the meal so please do consider using them! The video is only a couple of minutes long so hopefully you’ve got the time to check it out. If not, scroll down and you’ll find this tasty raw vegan pasta recipe typed out for you.

Here’s What You’ll Need per Serving:

  • 1 large zucchini or yellow squash
  • 1 carrot
  • ¼ cup chopped celery
  • ¼ cup chopped sweet peppers
  • 2 mushrooms of choice, chopped
  • Handful of green leaves (like romaine, chard, or arugula)
  • ¼ of an avocado
  • ¼ cup of sprouts
  • ½ cup soaked, sun dried tomatoes (not oil packed)
  • 1 clove garlic
  • 1 Tbsp dried herbs or preferably a handful of fresh herbs
  • ½ of an orange

Chop the mushrooms and put them in their own small bowl and set aside. Next you’ll want to make the sauce by juicing the half orange into a blender and then adding the tomatoes, garlic, and herbs. Pulse the ingredients to mix it all up and to cut the tomatoes up a bit. Make sure the mixture stays a little chunky. Add the sauce to the mushrooms, mix, and let sit while you make the “pasta”

Spiralize or peel the zucchini to make “noodles” and put them in a medium sized bowl, set aside. Peel the carrot to make small shreds and add them to the bowl. Then add the celery and sweet peppers to the bowl. Chiffonade (thinly slice) the greens to make lettuce “noodles”, and add those to the bowl too. Toss all of the vegetables then add the mushroom and sauce mix, and lightly toss one last time. Before serving, garnish the dish with the diced avocado and sprouts.

This is one of those really easy raw vegan recipes that you can make using whatever veggies you happen to have at home and no matter how crunched for time you are. If you love pasta recipes, this dish is for you! Enjoy

XOXO,

Rach

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