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You are here: Home / 801010 / RECIPE: fettucini alfredo

RECIPE: fettucini alfredo

Originally Published: Aug 1, 2012 ❀ Last Updated: Jul 12, 2020 by realrawkitchen ❀ This post may contain affiliate links ❀ This blog generates income via ads ❀ Leave a Comment

This dish appeared at a rawfood potluck and I just HAD to recreate it, immediately. So here it is, in all its fabulousness …

The Noodles
1 very large zucchini (per person)
1/4 teaspoon sea salt
Using a spiralizer on the smallest setting, attach the zucchini and spiralize into noodles. Put the noodles in a colander and sprinkle the sea salt, to mix. Let the water drain and soften the noodles. Place over a bowl to catch the water while you work on the creamy sauce. (Alternatively, you could use a vegetable peeler to create ribbons from the zucchini, which actually create more fettucini-like noodles)
Creamy Alfredo, all raw
1 handful of cashews
juice from half a lemon
coconut water to cover the blades of blender
1 shake of sea salt
1 clove of garlic (optional)
1-2 teaspoons agave
Combine everything in a high speed blender and blend to combine until a smooth sauce is created. 
I made this without the garlic and it was absolutely delicious. It resembled raw cheesecake as they are essentially the same ingredients. However, combined with the remaining ingredients (below) it really provides the delicious, creamy alfredo experience.
To Combine:
Fettucini
Alfredo Sauce
5-10 cherry tomatoes, halved
handful of fresh basil leaves
1 cup sugar snap peas, chopped (optional)
handful fresh oregano
handful of pine nuts
Combine in a dish and serve. Delicious. So simple.

Filed Under: 801010, dinner, easy, Entrees, Raw, Vegan

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I'm Kiki. I am a pretty basic plant-based chick that does yoga and all the things. I try to have as little impact on this planet as I can and I share all the ways I do it here with plant-based vegan food, eco-friendly sustainable living, home gardening, and homemade all natural everything.

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