the raw “pasta”

Preparing raw meals is my new absolute favorite things in the kitchen! It’s so easy, fast and you can’t get it all wrong… or at least it’s not fatal :) For example this raw pasta was planned a little bit differently then you see it now. I wanted to make the traditional pasta with the basic italian red sauce, meaning tomato sauce. Which is easy. But when the sauce was ready it just wasn’t good enough, not delicious at all. I think it’s the tomatoes, they are not in season any more and have no taste at all, felt like eating paper.

So I had to improvise and made a green sauce instead. Pesto however sounded a bit boring…

Oh, and by the way, the raw pasta tastes divine! I made double portions and we ate them all at once.

for the pasta
  • 5 jerusalem artichokes*

Wash, peel and grate. If you use your food processor for the grating, it takes 1 minute… Set aside and make the sauce. Have in mind that the artichokes turn brownish really quickly when exposed to oxygen, so simply cover them with transparencies to avoid that. Or you can let them turn brown and look like a whole wheat pasta :)

for the sauce
  • 1 handful red chicory
  • 1 handful radicchio
  • 1 handful baby spinach
  • 1 handful arugula
  • salt & olive oil

Pour everything in the food processor and blend using the S knife. Try it and add more salt, more olive oil or if you want add some lemon juice or balsamico.

Mix the “pasta” with the sauce and serve! Garnish with nutritional yeast* for a cheesy taste.

Time for preparation: 10 minutes. Serves 2

*The jerusalem artichokes are also called earth apples and I bough mine from here – zoya.bg

bon appétit!
About the Author

Nadia Petrova

Nadia Petrova is a Registered Holistic Nutritionist, Member of CANNP, author of the Daily Raw cookbook and Green chef. You can reach her at - E-mail: nadia(at)natureinsider.com, Facebook: facebook.com/natureinsider, Personal Facebook: facebook.com/nadpetrova, Twitter: @natureinsider. And can read more about her here - Nadia Petrova

2 Comments

  1. Dear Nadia,

    I think that another thing you could use is celery root. I just recently discovered it (thru David Lebovitz see his celery roumalade) and it is so delicious and is wonderful raw.

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