Today Show: Ryan Scott
Chef Ryan Scott visited Today Show to share a no-cook meal idea that will save you time and keep the house cool. Get his Summer Squash Tagliatelle with Creamy Raw Alfredo Pasta. “This week, we are turning off the heat and we’re keeping things cool in the kitchen,” Hoda Kotb said about the no-cook theme on Today Food.
If you’d rather try some no-bake desserts, may I suggest Raspberry Lemon Cheesecake or a Strawberry Milkshake Tart with Oreo Crust? You can also peruse Ryan Scott’s past recipes for fun ideas. He has made things like Lemon Poppy Cake, Thai Tuna Lettuce Wraps, and even a Spicy Chicken and Cheddar Waffle Sandwich.
Do you think you would be okay with eating raw squash “noodles,” as described in this recipe? It’s definitely something new for me to try. Share your feedback about this dish by leaving a comment. This recipe is vegetarian, vegan, raw, and dairy-free, which means it checks off plenty of dietary boxes.
Today Show: Ryan Scott Summer Squash Tagliatelle with Creamy Raw Alfredo Pasta Recipe Ingredients
The sauce for this dish gets made in the blender, and Ryan said you should add the liquid first anytime you’re making a sauce like this, or a pesto. As for substitutions, almonds would work instead of cashews. Kale or arugula could easily substitute for spinach. The ladies commented on how delicious and creamy the finished product turned out.
- 2 thin sliced Summer Squash, cut with a vegetable peeler (or use Zucchini)
- Juice of 1/2 Lemon
- Zest of 1 Lemon
- 2 cloves Garlic
- 7 leaves Basil
- 1 cup Cashews
- 1 cup Spinach
- 3/4 cup Water
- Sea Salt
Ryan Scott: Today Show Summer Squash Tagliatelle with Creamy Raw Alfredo Pasta Recipe Directions
- Blend cashews with lemon zest and juice, garlic, spinach, and about 1/3 cup water.
- Slowly stream in more water as needed to reach your preferred sauce consistency.
- Finely chop four basil leaves and add them to the sauce.
- Pour the sauce over the squash noodles and use the leftover basil to garnish.