Ever since buying a spiralizer a few weeks ago, I’ve made sure to use it a few times a week. I’m usually boring and just make the same cucumber salad with it, but recently I’ve decided to leave my comfort zone and try out different veggies and combos with it. Lately, my favorite veggie to spiralize has to be zucchini. And it’s definitely better than spaghetti squash.
Keeping with this health-food kick, I decided I can’t make a plain old alfredo sauce for my healthy noodles, so I made a creamy sauce out of cashews, instead. I like to use my Vitamix often, too!
I got the inspiration for the sauce from here. I think the dressing would probably be amazing over some shaved purple cabbage, as well!
I like to cook the zucchini a little bit before putting sauce on it, but if you prefer it raw, go for it!
Zucchini Pasta with Creamy Cashew Sauce:
Ingredients:
- 4 large (or 5 medium) zucchini, cut in half and spiralized
- 2 tablespoons olive oil
- 1 pint grape tomatoes, halved
- 1/2 cup cashews
- 1/4 cup fresh squeezed lime juice
- 1 clove garlic
- 1 tablespoon soy sauce
- 1 tablespoon honey
Directions:
1. If cooking zucchini, heat olive oil in a large pan over medium-high heat and add zucchini. Toss until liquid comes out. Then, lower the heat and cook until most of the liquid evaporates and the zucchini is soft. Set aside.
2. Add the cashews to the Vitamix and slowly turn the speed up. You want to make sure you do this super slowly so that they don’t fly to the sides and are actually pulverized by the blades. If they move to the sides, turn it off, mix to the middle, and start again. Blend until smooth.
3. Turn off the vitamix and add the rest of the sauce ingredients.
4. Slowly turn the speed up to high and blend for 30 seconds until everything comes together and the sauce is thin and smooth.
5. Pour the sauce onto the zucchini, mix in the tomatoes, and serve.
