Zucchini Pasta with Cashew Cream
2 zucchini, spiralized into noodles
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Garlic oil (reserved from cashew cream below)
1 carrot, peeled and cut into thin strips
1 cup kale or spinach, chopped
1-2 cups cashew cream (recipe below)
Ā¼ cup fresh or frozen peas, blanched in boiling water for 1 minute, placed in ice water to cool, drained
roast tomatoes (Recipe below)
basil leaves, torn
parsley leaves
Ā¼ cup nutritional yeast
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Heat a large pot of salted water to a boil.
Heat a large sautĆ© pan on medium heat, add the carrots and kale for 1-2 minutes. Ā Add the cashew cream, nutritional yeast and stir. Ā Add about 4 ounces of water from the cooking liquid.
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While the vegetables are sautĆ©ing add your zucchini noodles to the large pot of boiling water and cook for 1 minute to soften slightly. Ā Transfer the noodles to sautĆ© pan (and some of the cooking water if the sauce is still too thick.)
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Add the torn basil leaves, parsley leaves, peas, tomatoes and season with salt and pepper.