Mean Green "Musgo" unPasta

Back in December, I wrote about making "Musgo Stew" HERE. Dave and I were getting ready to go on vacation and had lots of extra food in the fridge that we didn't want to go bad... it was food that "MUST GO".. hence the name. So we put it all together and hoped for the best. We tend to do this every once in a while and most of the time, we get great results!

The other day, our random veggies were really adding up in the fridge, so I made us some "Musgo unPasta". I am calling this "unPasta" because it's not made with noodles! It's gluten-free and the "noodles" are made from raw zucchini! The sauce is SO SIMILAR to Alfredo sauce, but without all the cholesterol and fat! It's REALLY amazing!

This has probably been my BEST Musgo creation to date AND I managed to get some great pics too! :) Enjoy the process and the beautiful colors down below.

INGREDIENTS

• 1 Cup of Parsley
• 2 Avocados*
• 1 Cup of Spinach
• 1 bunch of fresh Basil
• 1/2 Cup of Sundried tomatoes
• 1/4- 1/2 Cup of Nutritional Yeast
• 1 Tablespoon of Lime Juice
• 1 Teaspoon of Dried Dill
• 1 Teaspoon of Powered Mustard

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TO MAKE THE SAUCE

•  Lightly steam carrots and broccoli. It takes about 2 minutes. Then reserve the water in the bottom of the pot.
• Put ingredients 1-9 (above) in a blender. Blend until combined. You may need to add water to get the blender going, so slowly add the reserved veggie water from the steamer.
• Cook chopped onion and garlic until onions are soft. No need for cooking oil while sautéing. Just put a little water in the skillet until the onions start releasing their own water. :) Cutting down on unnecessary fat is easy!
• Combine all above ingredients in the skillet you cooked the onions in. Mix and heat if you wish. This would an almost raw vegan dish if you don't heat the sauce.

Steaming broccoli: LOVE that you can almost FEEL the steam rising from this pic

The ripe avocado in all its glory

Scooped out avocado

Everything in the blender

LOVE this pic featuring some of the stars in this meal. Clockwise: Broccoli, Parsley, Spinach, Fresh Basil, Sun-dried Tomatoes

Adding the steamed broccoli and carrots to the onion

TO MAKE THE NOODLES 
- Peel 2 zucchini. Slide them along this vegetable slicer, trying to keep them as long as possible. When finished, throw some lemon juice in the bowl and let them sit, marinating in the juice for 10 minutes or so.




SERVE & EAT (chopsticks optional)

Thanks to Dave for being a beautiful hand model

We ate the pasta with steamed "musgo" Brussels Sprouts lightly drizzled in Balsamic Vinegar

*A WORD ON AVOCADOS
Maybe some of you are not familiar with avocados. I know where I lived growing up, they were not that common. I just put together a video about how to cut them, and I also give tips on how to select ripe ones and some interesting facts on the FRUIT. Check out the video here:





THE BEAUTY OF MUSGO
You don't need to add the exact ingredients that I have in this recipe. Just use anything in your fridge that "MUST GO".  I would suggest, however, to keep the taste of the recipe similar, keep the avocado and nutritional yeast at least. :)

Make the term "Musgo" a staple in your family's vocabulary! I think it would be super fun to do a "Musgo Monday"! Your kids will love coming up with ideas of what to make with leftover veggies! Get them excited about the creative process that makes cooking so enjoyable!

To all of you in Korea, enjoy the long 3 day weekend for Buddha's Birthday!!! Dave and I plan on exploring a few other mountains in Busan and getting some much needed study/writing/portfolio time in!

Don't throw away- find a way
To put those old veggies to good use.
Get creative!
Get inspired!
Life empowered!

Meg


PS: Need ideas for your left over greens and herbs that are less than fresh? Check out this awesome tip to revitalize to be as good as new!