This raw Italian recipe is sure to please any palate! The thinly sliced summer squash is by far the lightest ‘pasta’ alternative. The trifecta of the pesto, cream sauce, and tomato sauce is a flavor fiesta and will leave all diners in awe!
RAWSAGNA TRIFECTA
In a deep pan, layer the following:
1. SPINACH BASIL PESTO
Fresh basil – 2 cups, loose
Fresh Spinach – 2 cups, loose
Walnuts – 1 cup
Garlic – 2 cloves
Lemon – ½, cut away from the peel
Sea Salt – ¼ tsp
Blend in a food processor.
2. SUMMER SQUASH
Sliced very thin (mandolin recommended)
3. GARLIC CREAM SAUCE
Cashews – 1 cup
Water – 1 cup
Nutritional yeast – 1 Tbsp
Garlic – 2 cloves
Sea salt – ½ tsp
Blend until smooth
4. PORTOBELLO MUSHROOM
Sliced very thin (mandolin recommended)
5. YELLOW GRAPE TOMATO SAUCE
Yellow grape tomatoes – 1 pound
Sundried tomatoes – ½ cup
Fresh basil – 2 leaves
Garlic – 1 clove
Sea salt – ¼ tsp
Blend until smooth
6. SUMMER SQUASH
Sliced very thin (mandolin recommended)
Chill and serve!
Jordan Wolfe is the Healthy Eating & Green Mission Specialist at Whole Foods Market South Beach. He is an expert on the plant-strong green lifestyle, and he is a life-long vegetarian. His favorite part of his work is inspiring and educating others on healthy eating.
