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3 colour pasta with pesto sauce and rawmezan

4.5 stars    12.899 views
Photo : Jackie Boromeo  |  Chef :  |  © Noble House

Ingredients for 3 colour pasta with pesto sauce and rawmezan

(for 4 pers)
  • 1 medium courgette
  • 1 medium sweet potato
  • 1 medium kohlrabi
  • 1 pack rocket
  • ½ cup finely chopped sun-dried tomatoes
  • 1 tbsp extra virgin Hermanos Catalan olive oil
  • A pinch of Himalayan salt or ORAC Botanico-mix mild


  • ½ cup extra virgin Hermanos Catalan olive oil
  • 1 cup pine nuts
  • Juice of 1 lime/lemon
  • 1 tsp Himalayan salt
  • ¼ cup sun-dried tomatoes
  • 2 medium tomatoes
  • 1 large bunch of fresh basil


  • 1 cup pine nuts
  • 1 cup nutritional yeast flakes
  • A pinch of Himalayan salt



Preparation time: / Total cooking time:

Wash and peel the courgette, sweet potato and kohlrabi.
Run the pasta through the Spirooli spaghetti slicer.
Cut the spaghetti to the desired length with scissors.
Add the olive oil and salt and gently stir this into the pasta.
Chop the rocket (not too finely) and mix this and the finely chopped
sun-dried tomatoes through the pasta.

Blend all ingredients in the Magimix to a smooth pesto.
If the sauce is too thick, add a few spoonfuls of water.

Pulse blend all ingredients to a granular mixture. Serve the spaghetti with a spoonful of pesto and garnish with the rawmezan.


Tip from Hèlen Beliën

Use a large mixing bowl to mix the spaghetti.

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Gluten free
Raw food

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