My mission is to teach you to succeed on your raw food journey, helping you live your happiest, healthiest life! -Natalie

Tomato Basil Pasta with Herbed Pistachio Parm

Tomato Basil Pasta with Herbed Pistachio Parm
Tomato basil carrot pasta

I’m sorry, did you just say a serving of pasta is, wait…ONE CUP??? And it’s going to cost me how many points? Are you trying to make me get violent?

Ok I’m calm now. I’m Italian. We love our pasta. Do not try to take it from us or make us eat absurdly small portions. What makes pasta delicious actually has nothing to do with flour-based, bland noodles. It’s all about what you DO with those noodles. I want you to be able to enjoy BIG portions of all sorts of noodles. This recipe uses fresh organic orange and purple carrots that are so delicious. To turn fresh vegetables into yummy noodles, you will need a spiralizer. When you add the rest of the ingredients you just take it to a new level. You’ll be hard-pressed to finish all of this, filled up with nutrient-dense food that will keep you energized and slim.

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Tomato Basil Pasta with Herbed Pistachio Parm

Ingredients:

2 jumbo (3 inches wide) or 5-6 regular sized peeled carrots, spiralized with spiral slicer.
½ cup fresh chopped basil
2 tomatoes, diced
2 tablespoons lemon juice
20 raw pistachio nuts
1 tablespoon nutritional yeast
1 pinch white pepper
1-2 pinches pink salt or to taste (optional)
3-4 dashes Italian seasoning

Directions:

Spiralize carrots and place into large mixing bowl. (Eat the cores! It’s fun to munch while you’re preparing food, right?) Add lemon juice, pinch of salt, and toss with chopped basil and tomato.

In a sandwich bag, add pistachios, nutritional yeast, white pepper, Italian seasoning and a pinch of salt. Seal the bag without air in it, then place it into another sandwich bag for security. Pound it with a meat mallet until pulverized. Sprinkle atop your pasta as desired. You can store any unused parm cheese in a baggie and use it atop salads or anywhere you like!

Yours in delicious heath!

Natalie

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