Why is my Raw Vegan RICH Curry Thai Peanut Pasta Recipe (PEANUT-FREE) Raw aromatics taste too sharp.?

Raw aromatics taste too sharp.. Let the mixture rest briefly so the seasoning hydrates and the raw edges soften before serving.

Raw Vegan RICH Curry Thai Peanut Pasta Recipe

Name: Raw Vegan RICH Curry Thai Peanut Pasta Recipe (PEANUT-FREE)
Prep time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 2 cup carrots or zucchini or beetroot (spiralized as noodles. you can also do a mixture of two or three of these!); 0.5 cup fresh parsley (Basil, or Cilantro (chopped)); 0.5 count red or green bell pepper (sliced); 1 stalk scallion (chopped); 5.5 count cherry tomatoes (sliced); 0.25 cup crushed almonds or cashews; 2 tbsp sesame seeds (optional (topping)); 2 tsp rich curry seasoning; 2.5 clove garlic; 5.5 count cherry tomatoes or 1 roma tomato (chopped 🍅); 0.25 cup almond butter; 0.5 cup coconut milk; 1 tsp grated ginger; 0.5 cup olive oil; 2 tbsp sesame oil; 3.5 count dates (pitted); 2 count limes or 1 lemon juice; 0.25 tsp pink himalayan salt to taste (optional); 5.5 count cherry tomatoes or; 1 count roma tomato (chopped 🍅); 2 cup carrots or zucchini or beetroot (spiralized as noodles. you

A vibrant, raw vegan pasta dish featuring spiralized vegetables tossed in a rich, creamy, and aromatic curry-spiced nut butter sauce.

Total: 40 minActive: 25 minDifficulty: MediumYield: Serves 4

ItalianCaribbeanPlant-Based

Raw Vegan RICH Curry Thai Peanut Pasta Recipe

A vibrant, raw vegan pasta dish featuring spiralized vegetables tossed in a rich, creamy, and aromatic curry-spiced nut butter sauce.

Total: 40 minActive: 25 minDifficulty: MediumYield: Serves 4

ItalianCaribbeanPlant-Based

Key move

In a blender, add all sauce ingredients and blend until smooth.

Cook mode keeps your place

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The Setup

Mixing Bowl
Chef Knife
Blender

The Mise en Place

5 of 21

Your prep station before cooking begins

Units

Ingredients (0/20)

2 cupscarrots or zucchini or beetroot (spiralized as noodles. you can also do a mixture of two or three of these!)

½ cupsfresh parsley(Basil, or Cilantro (chopped))

½ countred or green bell pepper(sliced)

1 stalkscallion(chopped)

5½ countcherry tomatoes(sliced)

The finished dish tastes watery.

Drain wet produce well, add dressing gradually, and hold juicy ingredients until the final toss.

The seasoning tastes uneven.

Toss longer than feels necessary, then adjust with acid, salt, and herbs in small rounds.

The Method

IN

Time-sensitive

In a blender, add all sauce ingredients and blend until smooth.

Look for: smooth.

IN

In a large bowl, mix all pasta ingredients with your desired amount of sauce! Top with sesame seeds if you so choose.

Ingredients are evenly combined with no dry pockets.

I

I like to serve this pasta with marinated mushrooms, as pictured. Adding avocado elevates this dish even more!

Mixture has rested for the listed time.

THIS

This raw vegan Thai peanut sauce can be used in an INFINITE amount of ways. It tastes great as a dressing on a loaded salad (with fresh, deep, leafy greens, grains, nuts, and seeds), on chopped cabbage (purple and/or green), or as a drizzle on any roasted veggies (especially roasted Brussels sprouts!). This sauce also tastes HEAVENLY with my RAW Vegan Sunflower Seed Sushi ! Click HERE for that sushi recipe.

Pieces are cut to the stated size or serving shape.