This week I proudly concocted this raw “pasta salad” with basil cream sauce. It has been a while since I have broken out the mandoline to pasta-fy my veggies! The marinated mushrooms in this recipe are good for pretty much anything. I’ve added them in salads, on top of pizza and in wraps. Right now Doodlebug is obsessed with them and we constantly have a batch marinading.
So below is how you can make this delectable dish for yourself. You can pretty much just use any veggies you have lying around. If you make enough zucchini noodles, mushrooms and sauce to last a few days, you can make this dish in under 2 minutes!
Ingredients
- 2 large Kale leaves, ripped into bite sized pieces
- 1 spiralized zucchini (if you don’t have a spiralizer, a mandoline works fine.. and so does a vegetable peeler.. which gives you “fettuccine”! )
- Marinated mushrooms (see below)
- Chopped veggies of your choice. I used:
Avocado
Tomato
Red pepper
Summer squash
Broccoli - Basil cream sauce (see below)
Marinated Mushrooms
- 1 cup of mushrooms (any kind)
- 1/4 cup Bragg’s Liquid Aminos
- 1 tsp black pepper
- 2 Tb Apple cider vinegar
- 2Tb Olive oil
- 1Tb Oregano
Mix all ingredients together and let mushrooms soak, covered, overnight, stirring once or twice.
Basil Cream Sauce
- 2 cups of basil
- 1/2 cup walnuts
- 4 Tb olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 Tb nutritional yeast
- 3 cloves minced garlic
- 4 Tb water
Mix all ingredients together in blender or processor. Add more water if you need it creamier.
Put it all together!
- Place kale on plate to make a “bed”
- Pile Zuchinni “noodles” on top
- Throw chopped veggies and mushrooms on top of that
- Add Basil Cream Sauce
- Enjoy!
