Recipe of the Week by Natalia Rose Institute Executive Chef Doris Choi: Raw Pasta Dish

Raw Mushroom & Herb Pasta with Zucchini Spaghetti 

This light pasta dish can be made heartier with the addition of thinly sliced sun-dried tomato and fresh spinach leaves, but do not dress ahead of time, as it will make the mushrooms soggy. The raw sheep pecorino adds another depth of flavor, but if using, cut back or eliminate the salt.

•2 cups cremini and/or button mushrooms, thinly sliced

•¼ cup chopped parsley

•1 garlic clove, minced

•1 cup cherry or grape tomatoes, halved

•Drizzle of olive oil

•1 lemon, juiced

•Pinch of crushed red pepper flakes (optional)

•Sea salt and pepper to taste

•2–3 medium zucchini, spiralized

•Fresh basil leaves to garnish

•¼ cup finely grated raw pecorino sheep cheese (optional)

Add first eight ingredients to spiralized pasta, tossing well to season evenly. Use tongs to transfer zucchini to serving platter, then add the mushrooms and tomatoes around it. Garnish with fresh basil leaves. Add raw cheese if using. Serve with extra lemon on the side.

To turn up the “wow” factor, add a drizzle of truffle oil before serving. This pasta dish is also excellent cooked.