This recipe can be found in the book How We All Went Raw.
2 Portobello mushrooms, diced
Use potato peeler to remove the green skin from the zucchini and discard. Continue peeling the zucchini with the potato peeler until reaching the zucchini's core. Save these peelings to serve as the pasta.
Not Alfredo Sauce
3 vine-ripened tomatoes
1 clove garlic
1/4 cup distilled water
1/4 cup fresh oregano
1/4 cup fresh basil
1 tablespoon fresh rosemary
1/2 to 1 teaspoon cayenne pepper (or to taste)
1 tablespoon scallions
3 tablespoons extra virgin olive oil
1 teaspoon Celtic Sea Salt
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.
2. Blend sauce well.
3. Pour over zucchini peelings and mushrooms. ENJOY!