Ingredients for 3 colour pasta with pesto sauce and rawmezan

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

Preparation of 3 colour pasta with pesto sauce and rawmezan

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:

Use a large mixing bowl to mix the spaghetti.

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Hèlen Beliën

Hèlen Beliën likes to keep things purely natural. She does not believe in boiled, baked and processed food, but goes for raw instead. The cuisine is really back-to-basics that's historically-based. When her daughter was five she was afflicted with juvenile arthritis. When the doctor literally prescribed boxes and boxes of pills, Hèlen realised that there were alternatives and she discovered the world of good health. She tried an array of diets and lifestyles, including veganism and Ayurveda. Ultimately, she found what she believed to be the best option - pure and unprocessed nourishment, raw food. No dairy products and no meat, with the focus on vegetables. And within six months her daughter was cured of arthritis. Her findings meant that Hèlen wanted others to discover this diet, and she wrote a great book about the topic, Pure smaaksensaties (Pure Taste Sensations). The focus in her recipes is on simplicity, so that they can be prepared by anybody on any day of the week, and you don't have to go hunting for the ingredients. Aside from her work as a cookbook author, Hèlen also has years of culinary experience.