Google+ Rawfully Tempting™: Creamy Wild Mushroom and Spinach Pasta

Best of Raw


Voted Best of Raw - Favorite Raw Vegan Gourmet Chef (0-5 yrs) + Favorite Raw Vegan Blog.

Thank you for your votes!!!

6th Annual Best of Raw Award

6th Annual Best of Raw Award

May 4, 2010

Creamy Wild Mushroom and Spinach Pasta

Inspired by this delicious quiche recipe, I concocted an incredibly tasty cream sauce, served over a combination of kelp and zucchini noodles.  I also used Eden's artichoke pasta (in photo), for W. I don't do pasta, but will allow myself a very small helping of these.

The recipe is a KEEPER! 

I used leftovers and modified them, so the ingredients in this recipe are approximate. I always encourage creativity.

Creamy Wild Mushroom and Spinach Pasta
1 cup oyster mushrooms
1 cup shiitake (or any wild mushroom variety)
1/2 orange or red bell pepper
1/2 cup broccoli
1 Tbsp nama shoyu
1 Tbsp lemon juice


  1. Clean and roughly chop the mushrooms, broccoli and bell pepper.
  2. In a large bowl, mix nama shoyu and lemon juice. Add mushrooms, pepper, and broccoli. Massage gently, and marinate up to 1 hour.
  3. Spoon veggies into a glass baking dish. Place on bottom of dehydrator at 110 degrees for 2 to 3 hours. (Stir a couple of times during the process). (This part is optional, but I like the way it softens the vegetables and condenses the flavor). 

For the Cream Sauce - Part 1
1 1/2 cups zucchini
1/2 red or orange bell pepper
1/4 cup water (as needed for texture)
1 1/2  cups cashews
3 Tbsp light miso
1 small clove garlic, crushed
2 tsp lemon juice
1/2 medium onion, roughly chopped
2 - 3 Tbsp nutritional yeast (optional)
1/2 tsp sea salt, to taste

Blend all ingredients in a high-powered blender until smooth. Set aside.

For the Cream Sauce - Part 2
2 cups tightly-packed spinach
2 Tbsp olive oil
pinch of salt

Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds. Set aside.
Remove veggies from dehydrator, transfer to a large bowl, add blended zucchini mixture and spinach mixture.  Add the following ingredients and mix by hand:

1/4 cup finely sliced spring onions
1/2 cup frozen peas, defrosted
1 cup diced tomatoes
1 Tbsp chopped basil

Mix well and serve over softened kelp or spiralized zucchini noodles. (I like them mixed together.)

*To soften kelp noodles, rinse well and soak in bowl of warm lemon water. Let sit as long as possible. The longer they sit, the more tender they get. (Trick: Try putting the bowl of soaking kelp into the dehydrator for an hour).


Google+ Followers

Web Analytics