Saturday, March 5, 2011

Raw Carrot Pasta with Almond Butter Sauce and Seaweed Crisps

I ordered a Saladacco Spiralizer off of Ebay a few weeks ago and I finally got it in the mail. Its not officially my favourite kitchen appliance. They had run out of zucchini in the supermarket today, so I figured Id try it out with carrots instead.

1 large carrot
1 tbsp. raw almond butter
1 tbsp. soy milk (or other non dairy milk)
1/2 tbsp. Braggs liquid aminos
1/2 tbsp. nutritional yeast
1 tbsp. water (add more to reach desired consistency)
3 sheets Trader Joes Roasted Seaweed Snacks (crumbled)

Use a spiralizer to make the carrot pasta. If you dont have a spiralizer, you can use a potato peeler and peel the carrot until you have as little of the carrot as possible left (this will result in a "fettucine" type noodle rather than "angel hair").
Mix together remaining ingredients except the seaweed.
Pour over pasta, mix, and top with seaweed crumbles.

INFO: 155 calories.

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