Raw Pasta with Avocado-Walnut Cream Sauce

I've been working out a lot lately.  Having a workout facility across the street is too good to pass up.  Like many people, I used to have the nasty habit of throwing away money at those big, corporate, testosterone driven gyms.  I would honestly say that a few hundred dollars went down the drain until finally canceling.

But now that the city park district is right across the street, I have access to the gym and pool for next to nothing a month.  Sure it may not be the most updated facility, but I get in a good workout at least 3-4 times a week.


 Sooo......with all that mumbo jumbo said, I really feel that I need to eat clean and super fresh to maintain staying fit.  I always teeter between vegan and raw.  I have been eating raw for the last few days and really feel great!  Full of energy, feel light and energized.  Best part is, you can just really eat all day without feeling guilty!

I think what makes it most difficult is to be creative with raw foods.  And with this creativity, also means that it can be somewhat timely.  Fortunately this recipe is pretty quick and easy!
 
 

I have done raw pastas before, but what is different here is the sauce.  Usually I use cashews for the "cream" like texture.  But, this time I went with avocados and walnuts, plus some fresh basil, lemon juice and pepper.  Creamy, nutty, and herbacious.

I promise, you can eat a large bowl of this pasta and not feel heavy at all!  It is bright, clean and best part, tasty as heck!

Raw Pasta with Avocado-Walnut Cream Sauce

Ingredients: (yields 4 servings)

4 zucchinis

2 ripe avocados

1/4 c unsweetened almond milk

1/2 c raw walnuts

handful fresh basil

1 large lemon

1-2 garlic cloves

3 tbsp nutritional yeast

2 vine ripe tomatoes

extra walnuts for garnish

s+p to taste

Directions:  With mandolin or spiralizer, slice zucchini into long spaghetti like strips.  Throw in a bowl and sprinkle with sea salt and set aside.  What this does is releases some water from the zucchini, making the pieces soft like cooked noodles.

With a food processor or blender, combine avocados, almond milk, walnuts, basil, lemon, garlic and nutritional yeast until smooth.  Add in water if the mixture is too thick and add in seasoning.  Blend again until combined.

Drain zucchinis noodles, removing excess water.  Toss with your avocado cream sauce and garnish with chopped vine tomatoes and raw walnut pieces.