TOMATO & MACADAMIA MOZZARELLA LINGUINE
Serves 5 starter portions / 2 main portions.
500 g Carrots, peeled & cut into linguine strips with mandolin
500 g Parsnips, peeled & cut into linguine strips with mandolin
½ tsp Sea salt
15 large Basil leaves, chiffonade
2 tbsp Italian Herbs
2 cups Baby plum tomatoes, quartered
½ cup Macadamias, soaked
½ cup Cashews, soaked
1 tbsp Nama Shoyu / Tamari
2 tsp Lemon Juice
¼ cup Water
1 tbsp Nutritional Yeast
Red Pepper Sauce
½ cup Pine nuts, soaked
1 Red Bell Pepper
½ tbsp Lemon Juice
1 tbsp Tamari
1 tbsp Agave
- If you’re using a mandoline, as I did for this picture, slice them lengthways, then stack them up again (like you’re rebuilding the carrot the way it was) and slice thinly with a knife, again going lengthways.
- In a bowl combine the linguine + salt and mix well by hand. Leave to stand in a colander over a bowl whilst preparing the mozzarella.
- To make the Macadamia Mozzarella, combine all mozzarella ingredients in a Vitamix. Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix. Set aside.
- To make Red Pepper Sauce, mix all Red Pepper sauce ingredients in a Vitamix until smooth. Again, you may need to add water to get a ‘sauce’ consistency.
- Go back to the linguine and you should find that it has released it’s water and is now softer and has a cooked ‘al dente’ feel about it. Wash the salt off and dry with kitchen towel
- Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients.
- When thoroughly mixed add the macadamia cheese and mix again by hand to coat all linguine in the cheese mixture.
- Serve with the Red Pepper sauce.
- To assemble, build pasta up in a metal ring then remove the ring so you get a pasta ‘tower’. You may put the sauce in a squeeze bottle and drizzle over the top. You can also garnish with more chiffonade of basil.
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