About thirty minutes ago, I made flourless pasta.
How did I make it?
I pulled out my Tri-blade plastic spiral vegetable slicer and made some zucchini pasta. The spiral vegetable slicer can be used for a lot of vegetables as shown in the above photo, but I mainly use it to make vegetable pasta.
I must say raw veggie pasta is the quickest type of pasta that I prepare. It doesn’t take long compared to the traditionally made flour based pasta that I also make, and I will say that I’ve grown to like this even more. The main vegetables I used to make ‘pasta’ are zucchini. Zucchini, has a light taste which doesn’t overpower the dish. Also, you can marinate it and it will adapt the flavor of whatever you add to it. So what did I add to this?
- roma tomatoes
- soaked cashews
- soaked walnuts
- freshly ground spices and herbs
Add the pasta sauce to food processor and blend all together to make a ‘creamy tomato nut sauce’.
In hindsight I should have chopped up some tomatoes to add a bit of color, but even without it still was very good. The good news is, I made enough for leftovers.
Keeping with lent, the majority of what I consumed was juice. This afternoon, my upgraded Breville arrived and I must say that I’m thrilled that I decided to make the switch.