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.