Carrot & Parsnip Fettuccine (Raw Vegan) Recipe

Name: Carrot & Parsnip Fettuccine (Raw Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 portabello mixed mushrooms; 1 cup cherry tomatoes; 1 tablespoon olive oil; 1 garlic clove; salt & pepper (to taste); 2 -3 large carrots; 2 large parsnips; olive oil (to taste); ½ cup pumpkin seeds, for the garnish; ½ cup raw pumpkin seeds, soaked 1 hour (or more); 12 bunch cilantro; 3 tablespoons olive oil; 2 tablespoons lime juice; 1 large garlic clove, minced; ½ teaspoon himalayan crystal salt; ¼ teaspoon cumin

Servings: persons

2 portabello mixed mushrooms
1 cup cherry tomatoes
1 tablespoon olive oil
1 garlic clove
salt & pepper (to taste)
2 -3 large carrots
2 large parsnips
olive oil (to taste)
½ cup pumpkin seeds, for the garnish
½ cup raw pumpkin seeds, soaked 1 hour (or more)
12 bunch cilantro
3 tablespoons olive oil
2 tablespoons lime juice
1 large garlic clove, minced
½ teaspoon himalayan crystal salt
¼ teaspoon cumin

1
["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 1 tablespoons oil, garlic, salt and pepper.", "Dehydrate on a teflex sheet for 1-2 hours until soft.", "The mushrooms will look like theyve been sauteed.", "While that is dehydrating, use a vegetable peeler and peel the carrot and parsnip into thin ribbons.", "Place into a large bowl and drizzle with a little olive oil.", "Toss the carrot and parsnip fettuccine with the pumpkin seed pesto.", "The pesto will be quite thick so you might need to use your hands to work it into the ""fettuccine"".", "Make sure all of it is coated then toss in the marinated mushrooms and cherry tomatoes.", "Sprinkle with pumpkin seeds and serve."]

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 portabello mixed mushrooms, 1 cup cherry tomatoes, 1 tablespoon olive oil, 1 garlic clove, and more.

Yes, Carrot & Parsnip Fettuccine (Raw Vegan) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot & Parsnip Fettuccine (Raw Vegan)

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