Tonight pasta, but with kelp noodles and raw Alfredo Sauce…

For the sauce:

2 cups macadamia nuts

1 cup coconut water

2 Tbsp. garlic

1 tsp. sea salt

2 Tbsp. raw agave nectar

1/4 cup extra-virgin olive oil

For the pasta:

1 packet kelp noodles

1 cup diced mushrooms

2 cups spinach

1/2 cup diced grape tomatoes

1/2 cup fresh basil

Method:

Combine all sauce ingredients in blender on high until a rich, thick dressing forms.  Sauce will keep for 4 days in the refrigerator.

To finish the dish, toss the noodles with 1 cup sauce and mushrooms until well combined.  Place in dehydrator for 1/2 hour prior to serving for an even more savoury dish.  Serve over fresh spinach, which will naturally wilt, softening the greens; and top with grape tomatoes and basil.

Makes 4 entrée portions.

An amazingly delicious meal.

Ally x

Giving credit where credit is due…

Thanks Jenny Ross form Raw Food Basics