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Home » Raw Food Dinner Recipes » Tomato Macadamia Mozzarella Linguine

29/04/2006 By Russell James 53 Comments

Tomato Macadamia Mozzarella Linguine

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Mozzarella linguine

One of the most popular dishes, and one that I got asked for the recipe many times at our recent London Dinner Party, is the Tomato & Macadamia Mozzarella Linguine.

It’s a really simple dish that only takes 20 minutes (unless you’re making it for 30 people!) to make, and it is also great to take to work as it will keep in a lunch box really well. I’m particularly pleased with this recipe as it tastes like it should be more complicated than it is!

Rate This Recipe
5 from 2 votes

Tomato Macadamia Mozzarella Linguine

This recipe is super easy to make!
Servings5 starter-size portions

Nutrition (For one serving)

Calories: 413kcalCarbohydrates: 43gProtein: 9gFat: 26gSaturated Fat: 3gSodium: 662mgPotassium: 1031mgFiber: 12gSugar: 15gVitamin A: 9297IUVitamin C: 60mgCalcium: 119mgIron: 4mg

Ingredients

US Customary – Metric

Linguine

  • 4 carrots medium-size, peeled
  • 4 parsnips medium-size, peeled
  • 1/2 tsp salt
  • 15 pcs basil leaves large-size, chiffonaded
  • 2 tbsp Italian seasoning
  • 2 cups baby plum tomatoes cut into small sections

Macadamia mozzarella

  • 1/2 cup macadamias
  • 1/2 cup cashews
  • 1 tbsp nama shoyu or tamari
  • 2 tsp lemon juice
  • 1/4 cup water
  • 1 tbsp nutritional yeast

Red pepper sauce

  • 1/2 cup pine nuts
  • 1 red pepper
  • 1/2 tbsp lemon juice
  • 1 tbsp tamari
  • 1 tbsp agave

Instructions

  • Turn the carrot and parsnip into thin strands with a mandoline or vegetable peeler. You can also make spaghetti using a spiral slicer.
  • In a bowl, combine the vegetable pasta (linguine) you have produced with the salt and mix well by hand. Leave to stand whilst preparing the mozzarella.
  • Combine all mozzarella ingredients in a Vitamix or food processor. (A Vitamix isn’t a food processor. It’s more of a blender, but no other blender that I know of is suitable to make the cheese, so an ‘ordinary’ processor is the next best thing.)
  • Blend until a creamy texture is achieved. You may need to add a couple of tablespoons of extra water to get it all to mix. Set aside.
  • Mix all red pepper sauce ingredients in a Vitamix or blender until smooth. (A regular blender is OK for this, as the mixture is saucier 🙂 than the cheese.) Again, you may need to add water to get a ‘sauce’ consistency.
  • Go back to the linguine and you should find that it has released its water and is now softer and has a cooked ‘al dente’ feel. Wash the salt off and dry with kitchen towel or a salad spinner.
  • Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients. When thoroughly mixed, add the macadamia cheese and mix again by hand to coat all linguine in the cheese mixture.
  • Serve with the red pepper sauce. For the dinner party, I built the pasta up in a metal ring that I bought from a cook shop and then removed the ring to get a pasta ‘tower’. I then put the sauce in a squeeze bottle and drizzled it over the top. You can also garnish with more chiffonade of basil.
Rate This Recipe
5 from 2 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
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Filed Under: Easy Raw Food Recipes

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Reader Interactions

Comments

  1. Katerina says

    23/01/2018 at 21:53

    The best raw pasta I’ve ever tryed… Delicious!
    Actually all your recipes are fantastic! Slowly I am cooking all dishes you have here and there was no one time me and my husband did not like something! Thank’s a lot!

    Reply
    • Russell James says

      25/01/2018 at 21:37

      Thanks, Katerina 🙂

      Reply
  2. Blue says

    10/08/2017 at 19:18

    I mostly* made this. It was delicious, and very filling.

    – I couldn’t find parsnips anywhere, so used yellow, orange, and purple carrots.
    – I omitted agave, as the red pepper made the sauce sweet enough.
    – I had no costly macadamias, so used all cashews.
    – Pretty sure I halved the Italian seasoning. (You seem to be a fan of lots of dried oregano flavors, which I learned from the lasagna. 😉 I’m not so much.)

    Yum! My boyfriend wanted to eat my dinner. Wish I could have tasted it as you’d intended.

    Reply
  3. Emily Brunner says

    25/07/2017 at 02:01

    I just made this for dinner for my fiance and I… We absolutely loved it! Thanks for the great recipe❤

    Reply
  4. Anita says

    17/06/2014 at 09:24

    I made this for my family tonight and we all agree it was delish!! Not at all what I expected….it was so much nicer 🙂

    Reply
    • Russell James says

      17/06/2014 at 18:10

      Well that’s good to hear, Anita! So glad you liked it 🙂

      Reply
  5. fani says

    23/05/2014 at 11:58

    what is parsnip ?

    Reply
    • Russell James says

      29/05/2014 at 19:03

      It’s a root vegetable

      Reply
  6. Helen says

    11/04/2014 at 14:35

    I’m new to raw. Do you soak the nuts in this recipe? When I see nuts in a recipe should I just assume they are soaked?

    Reply
    • Russell James says

      11/04/2014 at 14:39

      It’s always best to soak them, yes. But it’s only really important when using nuts that have a skin, such as almonds. That’s because most of the enzyme inhibitors are in the skin of the nut.

      Reply
  7. Svetlana says

    07/09/2013 at 17:32

    Russell, do you mean red bell pepper? Which pepper are you talking about?

    Reply
    • Russell James says

      08/09/2013 at 07:33

      Hi Svetlana, yes, it’s red bell pepper. In the UK we just call them red peppers 🙂

      Reply
      • Svetlana says

        09/09/2013 at 02:34

        Came out great… thank you!

        Reply
  8. mindcontroll says

    21/06/2013 at 23:15

    Seems wonderful, but Is nutritional yeast raw???

    Reply
    • Russell James says

      22/06/2013 at 10:14

      Nutritional yeast isn’t raw because they heat it up to 100 degrees C to make it inactive (so it doesn’t contribute to any yeast growth).

      Reply
  9. pcat says

    27/03/2013 at 13:29

    Lovely looking & sounding dish but I have a question: so many raw recipes use a lot of nuts. I’ve been raw for five years but have had to cut down or eliminate nuts because they’re so fattening and so rich. I must have put on kilos because of eating so many nuts. A solution?

    Reply
    • Russell James says

      28/03/2013 at 09:57

      Hi.

      It depends on which recipe you’re looking at. Most people tend to get on better with soaked seeds, such as sunflower, than nuts.

      Also, depending on what the nuts are in the recipe for, you can substitute with avocado. So if a recipe calls for cashews for creaminess, you can get that with avocado.

      Reply
  10. Shirley says

    27/02/2013 at 15:58

    Thanks for the delicious recipe. You have such great ideas!!!! Thanks for sharing with us.

    Reply
    • Russell James says

      19/03/2013 at 20:45

      Thanks, Shirley!

      Reply
  11. Ish Veli says

    17/02/2013 at 19:18

    This dish totally rocks! Made it for the first time last week, doing it again tonight. Adore the e books, made the pizza, flax crackers, mince pies. All fabulous!

    Reply
    • Russell James says

      19/03/2013 at 20:45

      Love it! Thanks, Ish.

      Reply
  12. Angela says

    14/02/2013 at 17:54

    Just got some nutritional yeast so this is very timely. Looking forward to trying it out.

    Reply
    • Russell James says

      19/03/2013 at 20:45

      Great. . .I hope you enjoy it!

      Reply
  13. Pamela Grow says

    28/01/2013 at 14:49

    Thank you for sharing this, Russell. Your site and recipes are so beautifully elegant.

    Reply
    • Russell James says

      19/03/2013 at 20:46

      Thanks so much Pamela 🙂

      Reply
  14. Monica says

    23/01/2013 at 09:19

    Russell,

    I’m new to raw food and have tried zucchini pasta several times and hated it, i even tried putting it in the oven for a bit as suggested from a plant based site but still found it gross. is this an acquired taste you think? I’m not %100 raw but would love to get rid of grains in my diet.

    thx a bunch!

    Reply
    • Russell James says

      19/03/2013 at 20:46

      Hi Monica, what is it that you find gross about it?

      Reply
  15. coconutandberries says

    07/11/2012 at 20:23

    Had this for dinner this evening. So good. I especially loved the sweet red pepper sauce with it, I couldn’t help myself from licking the plate! Looking forward to leftovers tomorrow already 🙂 Thank you for a great recipe.

    Reply
    • Russell James says

      19/03/2013 at 20:47

      Wonderful! 🙂

      Reply
  16. Stephanie Baker says

    31/10/2012 at 02:17

    Ah! I had SUCH a hard time getting the parsnips and carrots sliced, ribboned, curled…. anything like the picture! I have never used a sliralizer before and it did not turn out like the pictures so then I went to the mandoline and still did not turn out like your pictures… Mine appears more like elbow noodles in this dish! DELICIOUS though! Any tips maybe!??

    Reply
    • Russell James says

      31/10/2012 at 11:36

      Hi Stephanie – sure…I used a mandoline to slice them lengthways, and then staked them up on top of each other, to cut into strips, also lengthways.

      Reply
      • Stephanie Baker says

        11/11/2012 at 18:09

        Ohhhhhhhhhh! That sounds much easier 🙂 Thanks so much Russell!!!

        Reply
  17. Smbrew33 says

    07/08/2012 at 02:51

    Do you like any particular company to buy your nuts and seeds- diff ones or all the same?

    Reply
    • Russell James says

      07/08/2012 at 09:55

      I just buy them from my local health food shop.

      Reply
    • Russell James says

      07/08/2012 at 08:55

      I just buy them from my local health food shop.

      Reply
    • Russell James says

      19/03/2013 at 20:47

      Just as an update to this, in the UK I buy them from Tree Harvest now, as they are by far the best quality and the cheapest.

      Reply
  18. Annegeelong says

    25/07/2012 at 14:05

    Hi Russell, What is Italian seasoning – sorry if I have missed something – do you mean Italian dried herb mix? Or is it something you have already described here? This sounds great but i am not at all sure what you mean. Thanks for letting me know if you can coz I would love to make this – it sounds divine!

    Reply
    • Russell James says

      25/07/2012 at 16:06

      Hi, yes, you can buy Italian seasoning in supermarkets – it’s the tubs of dried Italian mixed herbs.

      Reply
    • Russell James says

      25/07/2012 at 15:06

      Hi, yes, you can buy Italian seasoning in supermarkets – it’s the tubs of dried Italian mixed herbs.

      Reply
  19. Jess Holman says

    18/11/2011 at 15:11

    I made this for lunch today. Easy and delicious!

    Reply
  20. Aaron Hirshberg says

    15/05/2011 at 23:50

     This looks amazing!

    Reply
  21. Bethanydockrill says

    10/06/2010 at 13:28

    so beautiful!!

    Reply
  22. Gillian Joseph says

    29/11/2009 at 19:43

    I made this for lunch today, attempting to persuade my partner that we should eat more raw vegan food. It was a total hit – he’s even requested that I make it for him to take to work for lunch! Full of flavour, texture and interest. 🙂

    Thanks for your fantastic website, and for being such an inspiration. Though we’re currently omnivorous, sites like these help us to move our diets towards a more plant-based ideal.

    Reply
  23. Stuart Waldner says

    23/10/2009 at 18:46

    Dear Russell,

    Love your website, blog, and emails! Keep up the great work you’re doing!

    I just made this for lunch and I think it’s the first pasrnip I’ve ever had in my life. Because of that, I don’t know what I could do to make it better. I’m traveling and staying in a hotel with a kitchen. I travel with my Vitamix and brought my mandolin slicer. The carrots were a bit easier to make into noodles than the parsnips were. I think they we too large, too tough, or cut too thickly for the salt to do it’s thing. My mandolin only has 1/8″ or 3/8″ thickness for making strips. I used the 1/8″ but they were still to thick and tough. Any thoughts on what I ca do next time I make this? I still haven’t purchased a spiral veggie cutter and thought that might make a difference. What about substituting another veggie instead? Any ideas or suggestions would be greatly appreciated. With a alfredo-esque white sauce like this one, who would ever miss dairy?

    Thanks and keep on keeping on!
    Stuart

    Reply
  24. MALACHI says

    07/10/2009 at 16:54

    wow this is excellent what a chef!

    Reply
  25. rawthin says

    03/09/2009 at 20:35

    wow, this is amazing. I made it, it was so easy and so divinely delicious! thanks for helping me stay raw in a very wonderful way!

    Reply
  26. gretchen says

    10/07/2009 at 05:27

    Made this tonight, and it was fantastic! I’m pretty sure I have more than five servings, though. I could only eat about half of the bowl I made myself…

    Reply
  27. hihorosie says

    03/08/2008 at 00:37

    Wow, that looks amazing.

    Reply
  28. Stephanie Berry says

    02/08/2008 at 20:15

    WOW. You have become a tour de force. What a magnificent recipe. You make it such a pleasure to be raw. Bless you! I don’t have to stagger around feeling that I cant handle one more salad.Keep it up / I am definitely willing to shell out the ash to get a cookbook. Let me know.

    Reply
  29. Elena Karnaukh says

    26/09/2007 at 22:06

    Hey Russell, your website is absolutely wonderful. I have tried many of your recipes and they are to live for. Keep up the good work you are doing and create more raw delicious recipes I can try.
    Big thank you for all your recipes.

    Reply
  30. Lyn says

    19/08/2007 at 16:13

    Hi Russell – just stumbled on your site and it’s fantastic! I hope you’ll put out a recipe book with all these great recipes inside. Keep up the good work and I look forward to receiving my first “News from the Kitchen” email!

    Reply
  31. Russell James says

    31/12/2006 at 08:48

    Thanks Lana!

    I ran the kitchen on Alissa’s course recently when she came to the UK. I really enjoyed it and loved meeting everyone, including Alissa.

    I hope to have some photos of the course sent through soon so I’ll put them up when I get them.

    I will also be posting more recipes on here when I move into my new house and have kitchen space to develop recipes! 🙂

    Thanks again for your comments.

    Reply
  32. Lana says

    31/12/2006 at 01:45

    Hey Russell,

    Loved the Tomato & Macadamia Mozzarella Linguine ! Great recipe.

    I also made your Almond bread recipe. Loved it!

    Keep posting the delish Raw recipes. You are becoming quite famous on RFT -Alissa Cohen’s message board…We sure appreciate you!

    Thanks,

    Lana

    Reply

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