by Calista Goh October 04, 2016


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

Macadamia Mozzarella

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.


Calista Goh
Calista Goh


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