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Raw vegan fettuccine Alfredo pasta on a black plate. There is a wooden utensil set on the right side of the plate.

Fettuccine Alfredo - Raw Vegan Pasta

Recipe by: Marina from Health Glows
Fettuccine Alfredo is a famous Italian pasta recipe originating from Rome. It was invented by chef Alfredo di Leila at the beginning of the 20th century. In Italy, fettuccine Alfredo pasta is simply called fettuccine al burro or pasta all burro.
This dish consists of a pasta called fettuccine and a sauce called Alfredo.
Learn how to make raw vegan fettuccine Alfredo pasta with this recipe on the Health Glows website.
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Prep Time 1 hour
Course Dinner
Cuisine Italian
Servings 1 people

Equipment

  • freezer
  • freezer bags
  • reverse osmosis water filter
  • knife
  • chopping board
  • vegetable peeler
  • vegetable sheet slicer
  • kitchen scale
  • mortar and pestle
  • Blender
  • ear muffs
  • dehydrator

Ingredients
  

Fettuccine

  • 2 lbs zucchinis

Alfredo Sauce

  • 1 ear young sweet corn
  • 1 oz sesame seeds
  • 1 tsp dried celery

Instructions
 

Corn

  • The first step needs to be done the day before.
    Freeze young sweet corn for at least 12 hours.
    Take it out of the freezer, put it first in the fridge for a couple of hours, then at room temperature and let it thaw.
    Freezing and thawing leads to softening of corn kernels.
    The softened corn kernels become very tasty and soft to chew.

Zucchinis

  • Wash the zucchini in clean water. 
    It is extremely important that the water in which we wash food is clean and free of all the harmful impurities that are typically found in tap water, such as chlorine, fluoride, arsenic, sulfates, pesticides, etc.
    I use a reverse osmosis water filter in my kitchen.
    With this reverse osmosis water filter, you can have clean water running out from your kitchen tap.
    Order your water filter HERE.
    Cut off the zucchini ends.
    Peel the zucchinis.
    Cut the zucchinis in halves.
    Using a veggie sheet slicer make zucchini sheets.
    Order this practical and very useful kitchen tool HERE.
    Place the zucchini sheets neatly one on top of each other, then cut them into fettuccine. Fettuccine are long and wide noodles.
    Transfer the fettuccine to a bowl.

Sesame Seeds

  • Measure out 1 oz / 30 g of sesame seeds.
    Transfer the sesame seeds to the mortar.
    Crush the sesame seeds with the pestle.

Sauce

  • Before using the blender, protect your hearing with ear muffs.
    Noise accumulatively and irreversibly damages the cells of the inner ear. Because of this, it is very important to protect the inner ear from noise.
    Order quality ear muffs HERE.
    Separate the corn kernels from the cob.
    Put the corn kernels in the blender jar.
    Transfer 2/3 of crushed sesame seeds to the blender.
    Add one teaspoon of dried celery to the blender. Celery is a vegetable that is rich in sodium, a mineral that gives a salty taste. We use dried celery as a healthy substitute for salt.
    Blend these ingredients into a thick sauce.
    Pour the sauce over the fettuccine.
    Mix everything well.

Warming Up

  • Transfer the fettuccine Alfredo into a glass dish.
    Place the dish in the dehydrator.
    Dehydrate the fettuccine at 117 F / 47 C for about half an hour to have them warm up a bit.

Serving

  • Remove the dish with fettuccine Alfredo from the dehydrator.
    Transfer the fettuccine onto a plate.
    Add the remaining crushed sesame seeds from the mortar over the fettuccine.
    Enjoy!

Enjoy Raw Vegan Cuisine

with the Raw Vegan Culinary Set