I was very pleased with this dish, especially as it is different to my previous raw noodle recipes (which include courgette / zucchini noodles with a spicy peanut sauce, a tahini lemon sauce and a tomato basil sauce, and the Thai beetroot noodles featured in my header). Here, light courgette noodles are topped with a creamy sauce made from hummous, nutritional yeast, lemon juice and paprika. With the addition of mushrooms and sun dried tomatoes, it really is reminiscent of a creamy pasta meal. Unlike traditional versions, though, this one won't leave you feeling overwhelmed by heavy ingredients.
I used sun dried tomatoes that are dried without oil, which are my favourite type. They are particularly flavoursome but you can obviously use the oil-based variety if you need to. Don't skip them though, or the mushrooms - both are crucial to this dish! Whilst my version of this isn't fully raw (on account of using hummous made with cooked chickpeas), you could also use raw hummous if you're so inclined.
Made over creamy mushroom pasta
A raw noodle base topped with a vegan creamy sauce, giving a light but very satisfying meal
Author: Bite-sized thoughts
1/4 cup hummous
1 tsp lemon juice
1 tsp dried paprika
1 tbsp nutritional yeast
1 medium courgette (zucchini), spiralised (if you don't have a spiraliser, slice with a julienne slicer)
6 button mushrooms, sliced
4 slices of sun dried tomatoes (ideally the type not in oil)
Cracked black pepper, optional
Combine the hummous, lemon juice, paprika and nutritional yeast in a jug or small blender, and either whisk well or blend to combine.
Place your spiralised courgette in a bowl and top with the hummous sauce. Stir through. Add the sliced mushrooms and sun dried tomatoes and stir through.
Serve with a few cracks of black pepper, if desired.
Submitted to Healthy Vegan Fridays.
Do you have any favourite raw noodle dishes?