Raw n’ Saucy Squash Pasta
Before I started my raw vegan journey, I didn’t even know what Squash looked like. I’d heard about it before, but never thought of applying it to any dish. Once I became a Raw Vegan, I saw others using it on these amazing looking dishes and I was so excited to try it! I went to Whole Foods and laid my eyes upon its strange hour-glass shape for the first time, and I couldn’t really figure out how I would prepare it, but I bought it anyways and when I got home I asked professor YouTube to teach me. I’ve learned that squash is a great warming food during the cold season and has tremendous health benefits too!
Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. The folate content adds yet another boost to its heart-healthy reputation and helps guard against brain and spinal-cord-related birth defects such as spina bifida.
Its tangerine hue signals an abundance of powerhouse nutrients known as carotenoids, shown to protect against heart disease. It boasts high levels of beta-carotene (which your body automatically converts to vitamin A), identified as a deterrent against breast cancer and age-related macular degeneration, as well as a supporter of healthy lung development in fetuses and newborns. And only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C!
For this recipe you will need a food processor or spiralizer to make the squash noodles / pasta. Or you can chop it finely into small pieces with a good knife. OR you can use a good peeler to peel it into thin slices. You will also need a processor or blender for the sauces.
Ingredients & Directions
First make Marinara Sauce (blend in the processor or blender):
5 Sundried Tomatoes (soaked for 15-20 mins if dry)
1 Handful of fresh Cherry Tomatoes
1 Clove Garlic
2 Tbsp. Rosemary (fresh if possible)
2 Tbsp. Sage (fresh if possible)
1 tsp. Oregano (or Thyme)
1 tsp. Paprika
1 Pinch of Himalayan Salt
Juice of 1 Lime
1 tsp. of Cayenne (if you like it spicy!)
Pasta (use a processor on thin slice setting, spiralizer, kinfe or peeler):
1 Winter Squash peeled and cut into rectangular squares and slice in processor. Or use a spiralizer, knife or peeler to achieve desired shape of pasta.
Cashew Cheese Sauce (blend):
1 Cup of Soaked Cashews (or 2 Tbsp Cashew Butter)
Juice of 1/2 Lemon
3 Tbsp. Nutritional Yeast (optional)
1 tsp. Stone Ground Mustard
Chopped Heirloom or Cherry Tomatoes
4 Stalks Scallions
Sprouted Jalapeño Pumpkin Seeds (or regular pumpkin seeds)
Assemble: Place pasta on dish, pour marinara sauce over it, place toppings and drizzle cashew cheese sauce over it last.
If you want it low fat, simply omit the Cashew Cheese Sauce.
That’s it friends! Enjoy 🙂
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