I actually found quite a few versions of the following recipe, all invariably calling for some kind of pasta tossed with a creamy cheese sauce and sauteed spinach. Sounded simple enough to tackle and give it a raw twist! I was quite pleased with the result. It certainly was a hit with Don and even our neighbor, Livina, who happened to drop by just in time for a taste.
Spinach & Cream Pasta Casserole
2 or 3 zucchinis, peeled
Make linguine size pasta with the help of a spiral slicer. (Although any type/size would work well too.)
1 cup cashews and/or macadamias
1/2 to 3/4 cup water (depending on desired thickness)
1 garlic clove
1/4 cup lemon juice
1 tsp salt
Grind nuts until fine then add other ingredients and blend until smooth.
2 cups spinach, thinly sliced (or more, to taste)
1/2 tbs olive oil
1/2 tbs oregano
1/8 tsp salt
Place all ingredients in a bowl and massage to wilt the spinach.
1 cup crimini mushrooms, sliced
Toss mushrooms in a little olive oil and tamari, and let marinate for at least 1 hr.
Pine Nut Parmesan
1/2 cup macadamias
1/2 cup cashews
2 Tbs pine nuts
1 Tbs lemon juice
1Tbs flax meal
1 clove crushed garlic
1Tbs nutritional yeast
1/2 tsp salt
First process macadamias and cashews until ground. Then add the rest of the ingredients and process until well mixed. You don’t want to overprocess the pine nuts as they release a lot of oil.
Toss the noodles with the sauce. Gently fold in the spinach and half of the marinated mushrooms (save the rest for garnish).
Place mixture in a dish.
Sprinkle with Pine Nut Parmesan.
Top with remaining mushrooms.
Dehydrate at 110 degrees for 1 hour (optional)
You'll probably have extra sauce and parmesan, but I'm sure you'll find some way to use the left-overs.
Oh, and the parmesan freezes really well too.