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This is a cracker of a fresh, healthy ‘pasta’ fix. Zucchinis are not Dave’s favourite veggie but they are incredibly versatile (like cauliflower!) and to turn it into pasta – whether by spiralizing it or making “ribbons” with a peeler – is a gorgeous idea.
The cashew cream is equally gorgeous – creamy and garlicky and very easy to make.
I used leek, cherry tomatoes and broccolini for some veggies with fresh dill as a flavouring – of course, with the basics of zuchinni pasta and cashew cream you can do whatever you like.
Sun dried tomatoes and basil?
Mushroom and thyme?
Hope you enjoy this one, we did.
For the pasta:
3 spiralised zucchinis (alternatively, you can use a peeler and peel them finely. This works well too.)
1 tsp salt
For the sauce:
1 cup soaked raw cashews (best soaked overnight, but alternatively a couple of hours)
1 cup water
Juice of 1/2 lemon
2 garlic cloves
1 tsp mustard
1/2 tsp onion powder
1 T fresh dill, chopped
salt and pepper
For the veggies:
1 cup fresh cherry tomatoes
1 cup broccolini
1/4 cup yellow capsicum (for colour effect!)
2 spring onions, chopped
1 leek, chopped
Spiralize/peel the zucchini into slithers and toss in salt. Leave to sit whilst preparing other ingredients to draw the water out. When ready to use, squeeze the excess water out and drain.
After soaking cashews, drain, and process in a food processor until smooth (but not cashew butter). Add in remaining sauce ingredients until a thick, smooth sauce has formed.
Saute the leek for a couple of minutes. Add in cherry tomatoes and capsicum, toss the zucchini pasta through and add the appropriate amount of cashew sauce for your preference. Serve with fresh broccolini and spring onions.
Toasted pine nuts would be superb too!