Wednesday, January 11, 2012

Call it Creamy Raw Pasta. Call it Creamy Zucchini Salad. Call it what you will. Just call it. xx

Welcome to yet another instalment of my little "must make my body like me" saga involving all things good and delicious. It really is not a chore eating all these spectacular foods. At the end of this week I am heading over to Melbourne for a couple of days and need to eat all the veggies that are in my fridge. I assume that when I get back, the baby rocket  that has sprouted from the seeds of last season will have grown in my veggie patch and I can eat them with my baby eggplant and marinated tomatoes.

I must apologise. I am currently being sidetracked by the movie "Into the wild". It's about Christopher Johnson McCandless who up and left his life and gave all his money to charity to travel in the wilderness. It's a dream that many of us have shared. It's a touching and amazing story. Something you just gotta watch/read. I think the closest the rest of us get to this is a camping trip away or a road trip. Travelling clears your mind and opens your heart in way that is hard to understand until you're a part of it. And you are a part of it. This grand, ol' majestic earth and everything that's in it and surrounds it. Vast infinity both grand and minute. Le sigh.

So... where were we? Raw pasta. I love how raw recipes call themselves things like "pasta" when it's more akin to "salad". But you know what? It tastes good. And it kinda tastes like pasta. It's amazing what the raw food revolution has produced. Who knew you could do so many things with such simple and bare ingredients? Who tricked us into thinking that chemicals are food? It's funny how people don't realise that these so called foods and the mass production of disposable objects is a relatively new thing, only really starting en masse about 40 years or so ago. A good program to watch about the history of western, specifically UK food is Supersizers Go. It's witty, lighthearted and informative. This one is about the 70's which was the birth of non-perishables and TV dinners.

Time: 7 Minutes.
Serves 2.

Ingredients: Seems like there are a lot, but there's really not. 

  • 2 Zucchini, grated or sliced in super thing long strips. This, darling, is your pasta.
  • One sprig of spring onion.
  • A small handful of fresh basil leaves.
  • One mushroom.
  • One quarter of a cup of sun dried tomatoes in oil.
  • One tomato.
  • Half an avocado. 
  • Ten raw cashews.
  • Quarter of a red onion.
  • Quarter of a cup of water.
  • One half a clove of garlic.
  • Pinch of salt and a few shakes of pepper.
  • As many olives as you like.
  • A pinch of dried chill (optional).

Place the zucchini on a plate.
Place all the other ingredients except the olives into a food processor and process until creamy. A few chunks in the mix is a-ok.
Place the sauce over the pasta and decorate with the olives.
Serve this little dish of deliciousness to yourself and someone you love. Or, just save it for lunch tomorrow.


  1. Oh, nice. I haven't made anything like this for ages and I do like it, I even have a spiraliser in a cupboard somewhere for doing the 'pasta'. must dig it out! Have a great time in Melbourne.

  2. I made something close to this with my spirooli but made the mistake of NOT separating the sauce from the noodles in my lunchbox - it became a very wet and runny, not to mention 'over cooked ' mess!