Zucchini Pasta with greens in cashew cream is a healthy meal that you’ll want to enjoy again and again! It’s simple yet is packed with so much flavor. Who knew zucchinis could taste so amazing with a little bit of creativity.
This pasta dish can be enjoyed by vegetarians and is best served as soon as it has been made.
View steps to make Zucchini Pasta with greens in cashew cream Zucchini Pasta with greens in cashew cream Ingredients 1 Cup Walnuts Soaked for 4 hours in filtered water, then rinsed, drained and roughly chopped. 2 Cups Broad Beans Peeled 1 Bunch Asparagus Cut into 3cm Pieces ⅔ Cup Podded Peas (or Frozen Peas, thawed) 2 ½ Cups Coconut Flakes Large (or Shaved Coconut flesh) 2 Tbsp Tamari 2 ½ Tbsp Smoked Salt 2 Tbsp Maple Syrup ¼ tsp Smoked Paprika Handful Parmesan (Small handful) Handful Basil (or Mint Leaves) Optional to serve. Roughly Chopped 1 Cup Cashews Soaked for 2 hours in filtered water, then rinsed and drained. 1 Garlic Clove crushed 1 ½ Tbsp Nutritional Yeast 1 Tbsp Lemon Juice 1 Tbsp White Miso Paste 1 Pinch Himalayan Crystal Salt 8 Zucchini Medium sized ½ tsp Mineral Salt
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(or blender) Making the Zucchini Pasta with greens in cashew cream Cashew Cream Sauce Place the cashews, garlic, nutritional yeast, lemon juice, white miso paste, Himalayan crystal salt in a food processor or high-powered blender with 3/4 cup of filtered water. Process until smooth. Adjust to taste. Coconut Bacon To make the coconut bacon, combine the coconut flakes, tamari, smoked salt, maple syrup and smoked paprika in a large bowl. Spread the mixture on a dehydrator tray lined with baking paper. Dehydrate at 40°C for 10-12 hours or until crisp. Zucchini Pasta Peel the zucchini and chop the ends off. Create spaghetti using a veggie spiraliser. Place in a bowl and stir in the mineral salt. Allow to sit for 10 minutes then drain and rinse with filtered water. Squeeze out any excess moisture. Place the walnuts, broad beans, asparagus, podded peas and zucchini in a large bowl. Add enough cashew sauce to coat and gently stir to combine. Serve topped with the coconut bacon, parmesan and optional chopped herbs. Notes & Tips
To maintain the integrity of the sauce with the pasta, dress the pasta just before serving.
You can store the coconut bacon in an airtight container for 3 months.
Tagged in Dinner Recipes Published on Posted on December 4, 2017 February 2, 2021 Add Comment