Name: Zucchini Pasta with greens in cashew cream
Prep time: 750 min
Cook time: 25 min
Total time: 775 min
Yield: 4
Ingredients: 1 Cup Walnuts; 2 Cups Broad Beans; 1 Bunch Asparagus; .66 Cup Podded Peas; 2.5 Cups Coconut Flakes; 2 Tablespoons Tamari; 2.5 Tablespoons Smoked Salt; 2 Tablespoons Maple Syrup; 0.25 Teaspoon Smoked Paprika; Handful Parmesan; Handful Basil; 1 Cup Cashews; 1 Garlic Clove; 1.5 Tablespoons Nutritional Yeast; 1 Tablespoon Lemon Juice; 1 Tablespoon White Miso Paste; 1 Pinch Himalayan Crystal Salt; 8 Zucchini; 0.5 Teaspoon Mineral Salt

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

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.

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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.

Zucchini pasta with greens in cashew cream is a delicious and healthy vegan dish that is perfect for those looking to eat more plant-based meals.

The dish is made with spiralized zucchini noodles, sautéed greens such as spinach, kale, or Swiss chard, and a creamy cashew sauce made from soaked cashews, nutritional yeast, garlic, and lemon juice.

The cashew cream is blended until smooth and creamy, giving the dish a rich and velvety texture, and the sautéed greens add a pop of vibrant color and fresh flavor. Zucchini pasta with greens in cashew cream is a great way to get more vegetables into your diet while still enjoying a satisfying and filling meal.

It is also a versatile dish that can be customized to suit individual tastes, with different types of greens and toppings added to suit individual preferences.

Whether enjoyed as a light lunch or a hearty dinner, zucchini pasta with greens in cashew cream is a delicious and nutritious meal that is sure to satisfy.

Zucchini Pasta with greens in cashew cream Recipe

Zucchini Pasta with greens in cashew cream Ingredients

Utensils

Making the Zucchini Pasta with greens in cashew cream

Notes & Tips

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