I can’t stop eating this! It’s my favorite savory comfort food recipe at the moment. The caramelized onion gives it a little spicy kick and the mushrooms add texture and flavor that compliment the pasta perfectly. Not for a moment would you think this is a completely raw dish! Low fat, low sodium, super healthy and satisfying. I hope you give it a try!
Raw Vegan Food is really hit or miss, in my opinion. I’ve tried so many dishes, experimenting with recipes and eating out at Raw Vegan restaurants. Often I find it tastes like “health food” and I have a hard time finishing my plate. Too many nut based ingredients can be overwhelming as can too many dehydrated ingredients. I prefer a better balance, one that incorporates super fresh and simple ingredients that add lots of flavor. Uncomplicated.
The star of the show is my most favorite Cashew Alfredo Sauce. I have to brag a little about this stuff because it’s the perfect consistency and spice thanks to Trader Joe’s Umami seasoning blend. I like to make a big batch of this Alfredo Sauce (I double the recipe) and then I freeze it in little half-cup containers like these. A quick thaw on the counter makes this pasta dish come together quicker than you could call for take out…and that’s what it’s really all about! Craving healthy stuff that comes together quickly, tastes amazing AND hits the spot. Win-win-win!
The second star of this Pasta dish is the kelp noodles. It took quite a bit of experimenting to get them to soften just right. They either stay crunchy and have a rubber texture (very off-putting) or they soften to the point of mush (so much worse than the rubber texture). I solved the problem though!
Here’s the secret:
- 1 package kelp noodles
- 3-4 cups hot water (or enough to cover noodles in a bowl)
- 1 teaspoon salt
- 1 teaspoon baking soda
- Juice of ½ lemon or 2 Tablespoons apple cider vinegar or white vinegar
Add all the ingredients to a large bowl and let sit for 10-15 min. Mix it a bit by hand to separate the noodles. Once they’re as soft as you want, strain and rinse them well. Drain and mix with your alfredo sauce. Or, you could just place them in the fridge for quick assembly later. They’ll keep well at least 2 days. (I always have some in the fridge for quick noodle dishes or to add to my Ramen Soup).
Let me tell you, you do not need to fry your onion and mushrooms to give them that caramelized look and taste. You don’t even need a pan! It’s all in the marinade.
Caramelized Onion & Mushrooms:
- 16 oz white mushrooms, cleaned and sliced
- ¼ yellow onion, sliced or chopped
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons coconut aminos (or soy sauce alternative)
- 2 Tablespoons lemon juice
Mix the marinade ingredients in your bowl, then add the mushrooms and onion. Allow to sit for at least an hour or overnight in the fridge. Or you could place them on a non-stick sheet and dehydrate at 115°F for 2-4 hours. The oven would be a good alternative as well on the lowest setting for about 15 minutes. (This is another ingredient I always have on hand, marinated veggies. Makes for quick meal prep).
Whatever you’re craving, if you plan for it, you can make it healthy. With just a little creativity and substitution, you can indulge in that pasta dish and really have as much as you want without the guilt, indigestion, or weight gain. I hope this recipe is helpful when you’re looking for that satisfying comfort dish.
Enjoy and eat to your health!
disclaimer: this post contains some amazon affiliate links. Every purchase provides a small commission that helps keep this blog running so I can continue sharing so many more great recipes with you. All opinions are my own. Rest assured, if I don’t love it, I won’t share it.