Saturday, December 28, 2013

Raw Parsnip Mushroom Alfredo

 
I had a large amount of parsnips, and I decided that they needed to be made into dinner.  I could have made rice, but I was craving something a little more decadent and wintery.  I decided on pasta.  I can never pass up an opportunity to use my spiralizer!  I love that thing!  I had mushrooms and sage as well, and I thought a creamy sauce would be delicious with the mushrooms and sage. 

 
I wanted to make a sauce that tasted decadent, but was a little lighter than you would expect so in addition to the walnuts I used to make it creamy, the bulk of the creaminess came from additional parsnips!  It tasted like silky alfredo sauce, but no dairy in sight or needed.  It was lick the plate when you are finished delicious!  If you are in need of some serious comfort food this winter, you need to give this a try. 
 

Raw Parsnip Mushroom Alfredo Pasta
Serves 2-3

Sauce:
2 cups raw parsnips, chopped
2 garlic cloves
a few fresh sage leaves
1 tsp dried thyme
1 Tbsp white miso
1/4 cup nutritional yeast
1/4 cup raw walnut butter
sea salt to taste
1 cup filtered water (plus more as needed)

6 cups spiralized raw parsnips
2 cups sliced crimini mushrooms
1/2 small onion, sliced
2 Tbsp chopped fresh sage

In a high speed blender, combine all the sauce ingredients and blend until smooth, adding more water if too thick until a alfredo sauce consistency is achieved. 
Add the parsnips, mushrooms, onions, and sage to a large bowl, and toss with the sauce.
 

6 comments:

  1. this looks amazing! would make a really nice new year's eve meal. been looking for raw savory inspiration and this is just what i needed. thank you!

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    1. Thanks Kelli :). I do agree it would be perfect for NY.

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  2. Oh My Goodness, Amy... this looks so DELICIOUS!! I have yet to make raw pasta on this lifestyle, but will soon give it a shot. I love parsnips! They're so yummy! When I was a vegan, I didn't like the taste of it raw, only when it was cooked. Now, I am getting to love the taste more, especially marinated/dressed in a delicious, creamy sauce. Love the pictures, too!

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    1. Thanks Miliany :)! You should try it! I know you would enjoy this if you are a parsnip fan :)!

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  3. I think the sauce sounds wonderful. But what would you think of spiralized zucchini with this, so as to avoid parsnip overkill? I actually did know someone who ordered vanilla sundaes (vanilla ice cream with vanilla syrup since he didn't like chocolate), but I think I prefer variety...

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    1. Well, the purpose was to use up the parsnips I had ;). But it is not overkill, the sauce does not taste like parsnip. But you can use whichever veggie you would like :).

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