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Nutrition Facts
Serving Size 1 (410g) Recipe makes 4 servings
Calories 414
Calories from Fat 317		(76%)
Amount Per Serving		%DV
	Total Fat 35.3g	54%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 17.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 281mg		11%
Potassium 1036mg		29%
Total Carbohydrate 22.4g		7%
	Dietary Fiber 6.9g	27%
	Sugars 9.8g
Protein 10.9g		21%
detailed view... how is this calculated?

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⁽⁴⁾ RATE IT NOW Print Recipe

By: LittleSpoon
May 30, 2006

adaptation of " Shanti Gabriel’s Live Fettuccini Alfreda "

SERVES 4 -6 (change servings and units)

Ingredients

Pasta

2 cups carrots, thinly julienned
4 cups zucchini, thinly julienned
2 cups red bell peppers, thinly julienned
4 tablespoons fresh basil, chopped

Sauce

1 1/2 cups fresh water (Filtered, but zaar doesn't recognize filtered water)
1 1/2 cups pine nuts or raw cashews
1 1/2 tablespoons lemon juice (preferably fresh)
1 tablespoon shoyu
1/4 teaspoon garlic powder
1 teaspoon apple cider vinegar (can substitute Red Wine Vinegar)
2 1/4 teaspoons nutritional yeast
sea salt
pepper

Directions

1
Combine all Sauce ingredients in a blender or food processor, and blend until smooth.
2
Combine all “Pasta” ingredients in a medium bowl and mix carefully, but thoroughly.
3
Place “pasta” on two individual plates and top each with half of the sauce, or toss the sauce with the pasta in a bowl and garnish with macadamia nuts, cashews, or pine nuts.

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Featured Reviews for This Recipe

From: zaar junkie

On Mar 18, 2009

This was pretty good. I find I can usually eat 2 or even 3 servings of most raw recipes, but 1 serving of this was fine for me, as this recipe makes 2 huge servings. I was lazy and decided to use my food processor to grate the carrots, zucchini, and red bell pepper. I used dried herbs instead of fresh and the sauce was tasty. I would make this again, though I don't know if I would be able to convince my boyfriend this is a meal.

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From: Chef #1111109

On Mar 2, 2009

Really Good! Get ready for garlic breath if you do the 1 1/2 tsps of raw garlic in the sauce. Might want a mint after ;o)

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From: mliss29

On Oct 1, 2008

Very nice! I used a mandolin slicer to julienne the carrots and zucchini. I just used zuch for the "squash" too. Thanks! Reviewed for Healthy Choices ABC tag.

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From: free-free

On Jul 23, 2008

Absolutely stunningly delicious!!! This is currently my favorite find at Zarr...it includes mostly every flavor I love...I both ribbon shredded and grated my veggies for textural variations and went extra on the basil and parsley because my garden is producing so much right now...even though I did almost twice the veggies I still had extra sauce doing the amounts suggested ( which was fine by me because I swear to you it is so freaking good I could drink it by the glass full) FILLING and so very special- Thanks LittleSpoon This is clever, creative and fantastically GOOD!!