Carrot and Parsnip Fettucini
Category: Raw Foods

Suitable for a: vegan diet


Ingredients:
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-Sunflower Seed Pesto
1/2 Cup Raw Hulled Sunflower Seeds, soaked 1 hour or more
1/2 Bunch Cilantro
3 Tablespoons Olive Oil
2 Tablespoons Lime Juice
1 Large Clove Garlic Minced
1/2 Teaspoon Himalayan Crystal Salt
1/2 Teaspoon Cumin

-Carrot & Parsnip Fettuccine
2 to 3 Large Carrots
2 Large Parsnips
Some Olive Oil
1/2 Cup Sunflower Seeds for the garnish


Instructions:
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Marinated Mushrooms and Cherry Tomatoes,
Remove the brown furry stuff from the Portobello mushroom cap with a small spoon and slice thin. Toss the mushroom and cherry tomatoes with the sunflower seeds, garlic, salt and pepper. Dehydrate on a teflex sheet for 1-2 hours until soft. The mushrooms will look like they’ve been sautéed.

Carrot and Parsnip Fettuccine,
With a vegetable peeler, peel the carrot and parsnip into thin ribbons. Place into a large bowl and drizzle with a little olive oil.

To Assemble:
Toss the carrot and parsnip fettuccine with the pumpkin seed pesto. Because the pesto will be quite thick, you may need to use your hands to make sure it is mixed in well. I like to make sure that all the fettuccine is coated with the pesto. Toss in the marinated mushrooms and cherry tomatoes. Sprinkle with pumpkin seeds and serve.


Recipe Credits:
Recipe by Vanessa Sherwood from Greenchef.tv


Additional comments:
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The original recipe calls for pumpkin seeds instead of sunflower. I like to use sunflower seeds. She also only uses 1/4 tsp cumin. I like 1/2.

I usually like to double the recipe because it's so good!

This recipe is fine for vegetarians, vegans and raw vegans.