Pasta with Corn in a Sweet Mustard Sauce
Cuisine: Gluten Free - Dairy Free - RAW Vegan
Prep time: 20 mins
Total time: 20 mins
A simple yet tasty vegetable combination with a sweet mustard sauce. Gluten free - Dairy free!!
  • 1-2 Lge Carrots
  • 1-2 Lgs Zucchini (Courgette)
  • 1 Cob Fresh Sweetcorn
  • 1-2 cups fresh Mange Tout or Green Beans
  • 1 Spring Onion
  • Sauce:
  • 2 Tsp dried mustard seed or use 1 Dsp of Dijon Mustard (it's considered raw)
  • ½ cup good Olive Oil
  • 2 Dsp Tahini
  • 1 Med Clove Garlic
  • ¼ Tsp Australia Lake Salt
  • Juice of 1 Lime
  • 1 Dsp Apple Cider Vinegar (ACV)
  • 1 pickled Gherkin (optional) for added sweetness
  1. Spiralise carrot and peeled zucchini
  2. Remove the kernels from fresh corn
  3. Add chopped or sliced mange tout/french beans
  4. Add chopped spring onion
  5. For the sauce I used a Tribest 2Cup blender:
  6. First using the 'powder blade' (that's the flat one) turn two teaspoons of dried mustard seed into powder
  7. OR for speed use 1 large dessert spoon of Dijon
  8. Add ½ Cup of good olive oil and the remaining ingredients
  9. Blend and adjust seasoning then pour over the prepared vegetables and thoroughly toss together
  10. Serve in a nice clean white dish and garnish with some wild herbs
Recipe by Scott Mathias Raw at