Pasta Raw Fredo


Courtesy of Chef Marcus Antilla

The key tool in preparing this dish is a spiralizer or mandoline to process the vegetables into thin strands resembling pasta. A vegetable peeler will suffice. Nutritional yeast is high in protein and adds a cheesy quality to the dish. It can be purchased in most bulk-food sections.


Pasta Raw Fredo


For 4 Person(s)


  • 1 cups shitake mushrooms, sliced
  • 1/4 cups nama shoyu (raw soy sauce)
  • 1/8 cups olive oil
  • 1/4 teaspoons salt plus additional
  • 1/4 teaspoons pepper plus additional
  • 4 medium-sized zucchini
  • 1 cups raw cashews, soaked at least 2 hours in purified water, drained
  • 1 tablespoons lemon juice
  • 1 teaspoons garlic powder
  • 1 teaspoons onion powder
  • 1/2 cups nutritional yeast
  • 1 Purified water for blending
  • 1 teaspoons dry parsley flakes
  • 1 Brazil nuts for garnish, chopped

Pasta Raw Fredo Directions

  1. Marinate the mushrooms in the nama shoyu and olive oil and season with salt and pepper.
  2. Peel the zucchini and use the spiralizer, mandoline or vegetable peeler to shave them into long, thin strands.
  3. In a Vitamix or other high-powered blender, add the cashews, lemon juice, garlic powder, onion powder, nutritional yeast and salt and pepper to taste. Use enough water to blend until smooth and creamy. Stir in the parsley flakes.
  4. Toss 1 cup vegetable noodles with a handful of the marinated mushrooms and 1 cup of the sauce. Garnish with the Brazil nuts.

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