Rainbow Raw Pasta with Walnut, Coriander & Broccoli Cream

Mains

By Meaghan Tarrant

This is a lovely light dish, which is actually quite quick to prepare and makes for a great energizing mid week meal when you’re running out of steam. You will have enough pasta for 2, and plenty of broccoli cream which makes a great dip to have through the week as a healthy snack – delicious with fresh vegetables; the classics like celery and carrot sticks, but also try sliced radish, broccoli stalks, cauliflower and ...

Ingredients
Method

For the Broccoli Cream
1 head of broccoli, chopped into small florets – save your stalks for snacks
1 clove of garlic, crushed
The juice of 1 lemon
Handful of Activated Walnuts
Large handful of coriander
Salt & pepper
Olive oil
For the Pasta
2 zucchinis
1 carrot
½ a medium beetroot
Jumbo Green Olives
Sesame seeds, Pumpkin Seeds and some more Activated Walnuts, roughly chopped and sprinkled with salt and pepper

Step 1Start by making the cream. Lightly steam or boil the broccoli florets in a pan of salted water – don’t let them go too soggy, you still want a bit of bite and a bright green colour to develop, they’ll need about three minutes or so. Drain and rinse under cold water.
Step 2Blend the broccoli in a mini food processor with the walnuts, garlic, coriander, the juice of ½ a lemon, salt & pepper and a generous drizzle of olive oil – it should cream up nicely. Add more lemon juice or walnuts as you need to get the right consistency. Set aside.
Step 3For the pasta you’ll need something to make thin ribbons, a ‘spirooli’ is ideal, or you could use a vegetable peeler/grater. Peel your vegetables into strips as long as you can, running the peeler down the whole length of the carrot, zuchinni and beetroot. Arrange on your serving plate in separate piles and sprinkle with a little salt. Top with a good dollop of the broccoli cream, the chopped walnuts & seeds and a drizzle of olive oil. Serve your olives to the side and enjoy.