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Tomato & Macadamia Mozzarella Linguine

Raw Food Recipes, Starters

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Tomato and Macadamia Mozzarella Linguine

 

One of the most popular dishes, and one that I got asked for the recipe many times at our recent London Dinner Party, was the Tomato & Macadamia Mozzarella Linguine.

It’s a really simple dish that only takes 20 minutes (unless you’re making it for 30 people!) to make, and it is also great to take to work as it will keep in a lunch box really well. I’m particularly pleased with this recipe as it tastes like it should be more complicated than it is!

Makes 5 starter-size portions

Linguine

  • 500 g carrots (about 4 medium carrots, peeled)
  • 500 g parsnip (about 4 medium parsnips, peeled)
  • 1/2 tablespoon salt
  • 15 large basil leaves, chiffonaded
  • 2 tablespoons Italian seasoning
  • 2 cups baby plum tomatoes, cut into small sections

 Macadamia mozzarella

  • 1/2 cup macadamias
  • 1/2 cup cashews
  • 1 tablespoon nama shoyu or tamari
  • 2 teaspoons lemon juice
  • 1/4 cup water
  • 1 tablespoon nutritional yeast

 Red pepper sauce

  • 1/2 cup pine nuts
  • 1 red pepper
  • 1/2 tablespoon lemon juice
  • 1 tablespoon tamari
  • 1 tablespoon agave

 Method

  1. Turn the carrot and parsnip into thin strands with a mandoline or vegetable peeler. You can also make spaghetti using a spiral slicer.
  2. In a bowl, combine the vegetable pasta (linguine) you have produced with the salt and mix well by hand. Leave to stand whilst preparing the mozzarella.
  3. Combine all mozzarella ingredients in a Vitamix or food processor. (A Vitamix isn’t a food processor. It’s more of a blender, but no other blender that I know of is suitable to make the cheese, so an ‘ordinary’ processor is the next best thing.)
  4. 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.
  5. Mix all red pepper sauce ingredients in a Vitamix or blender until smooth. (A regular blender is ok for this, as the mixture is saucier :) than the cheese.) Again, you may need to add water to get a ‘sauce’ consistency.
  6. Go back to the linguine and you should find that it has released its water and is now softer and has a cooked ‘al dente’ feel. Wash the salt off and dry with kitchen towel or a salad spinner.
  7. 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.
  8. Serve with the red pepper sauce. For the dinner party, I built the pasta up in a metal ring that I bought from a cook shop and then removed the ring to get a pasta ‘tower’. I then put the sauce in a squeeze bottle and drizzled it over the top. You can also garnish with more chiffonade of basil.

45 Comments

  1. I’m new to raw. Do you soak the nuts in this recipe? When I see nuts in a recipe should I just assume they are soaked?

    • It’s always best to soak them, yes. But it’s only really important when using nuts that have a skin, such as almonds. That’s because most of the enzyme inhibitors are in the skin of the nut.

  2. Lovely looking & sounding dish but I have a question: so many raw recipes use a lot of nuts. I’ve been raw for five years but have had to cut down or eliminate nuts because they’re so fattening and so rich. I must have put on kilos because of eating so many nuts. A solution?

    • Hi.

      It depends on which recipe you’re looking at. Most people tend to get on better with soaked seeds, such as sunflower, than nuts.

      Also, depending on what the nuts are in the recipe for, you can substitute with avocado. So if a recipe calls for cashews for creaminess, you can get that with avocado.

  3. This dish totally rocks! Made it for the first time last week, doing it again tonight. Adore the e books, made the pizza, flax crackers, mince pies. All fabulous!

  4. Russell,

    I’m new to raw food and have tried zucchini pasta several times and hated it, i even tried putting it in the oven for a bit as suggested from a plant based site but still found it gross. is this an acquired taste you think? I’m not %100 raw but would love to get rid of grains in my diet.

    thx a bunch!

  5. Had this for dinner this evening. So good. I especially loved the sweet red pepper sauce with it, I couldn’t help myself from licking the plate! Looking forward to leftovers tomorrow already :) Thank you for a great recipe.

  6. Ah! I had SUCH a hard time getting the parsnips and carrots sliced, ribboned, curled…. anything like the picture! I have never used a sliralizer before and it did not turn out like the pictures so then I went to the mandoline and still did not turn out like your pictures… Mine appears more like elbow noodles in this dish! DELICIOUS though! Any tips maybe!??

  7. Hi Russell, What is Italian seasoning – sorry if I have missed something – do you mean Italian dried herb mix? Or is it something you have already described here? This sounds great but i am not at all sure what you mean. Thanks for letting me know if you can coz I would love to make this – it sounds divine!

  8. I made this for lunch today, attempting to persuade my partner that we should eat more raw vegan food. It was a total hit – he’s even requested that I make it for him to take to work for lunch! Full of flavour, texture and interest. :-)

    Thanks for your fantastic website, and for being such an inspiration. Though we’re currently omnivorous, sites like these help us to move our diets towards a more plant-based ideal.

  9. Dear Russell,

    Love your website, blog, and emails! Keep up the great work you’re doing!

    I just made this for lunch and I think it’s the first pasrnip I’ve ever had in my life. Because of that, I don’t know what I could do to make it better. I’m traveling and staying in a hotel with a kitchen. I travel with my Vitamix and brought my mandolin slicer. The carrots were a bit easier to make into noodles than the parsnips were. I think they we too large, too tough, or cut too thickly for the salt to do it’s thing. My mandolin only has 1/8″ or 3/8″ thickness for making strips. I used the 1/8″ but they were still to thick and tough. Any thoughts on what I ca do next time I make this? I still haven’t purchased a spiral veggie cutter and thought that might make a difference. What about substituting another veggie instead? Any ideas or suggestions would be greatly appreciated. With a alfredo-esque white sauce like this one, who would ever miss dairy?

    Thanks and keep on keeping on!
    Stuart

  10. Made this tonight, and it was fantastic! I’m pretty sure I have more than five servings, though. I could only eat about half of the bowl I made myself…

  11. WOW. You have become a tour de force. What a magnificent recipe. You make it such a pleasure to be raw. Bless you! I don’t have to stagger around feeling that I cant handle one more salad.Keep it up / I am definitely willing to shell out the ash to get a cookbook. Let me know.

  12. Hey Russell, your website is absolutely wonderful. I have tried many of your recipes and they are to live for. Keep up the good work you are doing and create more raw delicious recipes I can try.
    Big thank you for all your recipes.

  13. Hi Russell – just stumbled on your site and it’s fantastic! I hope you’ll put out a recipe book with all these great recipes inside. Keep up the good work and I look forward to receiving my first “News from the Kitchen” email!

  14. Thanks Lana!

    I ran the kitchen on Alissa’s course recently when she came to the UK. I really enjoyed it and loved meeting everyone, including Alissa.

    I hope to have some photos of the course sent through soon so I’ll put them up when I get them.

    I will also be posting more recipes on here when I move into my new house and have kitchen space to develop recipes! :-)

    Thanks again for your comments.

  15. Hey Russell,

    Loved the Tomato & Macadamia Mozzarella Linguine ! Great recipe.

    I also made your Almond bread recipe. Loved it!

    Keep posting the delish Raw recipes. You are becoming quite famous on RFT -Alissa Cohen’s message board…We sure appreciate you!

    Thanks,

    Lana

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