Search

Zucchini Cashew Creamy Pesto Noodles

Dana Taormina
Jun 1, 2017
3 min read

Zucchini Cashew Creamy Pesto Noodles

This easy to make Raw, Vegan, Gluten- Free, Paleo dish should become a staple in your weekly meal rotation!

These zucchini noodles are so nutritious and truly easy to make. The longest part of the entire process is soaking the cashews. Which I recommend you do for at least an hour. But if you are short on time 20 minutes is better than nothing. In fact I have thrown the cashews in the blender with some water and oil and have made a creamy sauce just as delicious when I forgot to soak the cashews an hour or two prior. The consistency is just a bit more chunky rather then smooth.

I make these noodles often as a base for several meals. If you are Paleo then you can add some grilled chicken, shrimp or scallops. If you are Vegan add a bean variety and additional veggies or grilled tofu to jazz it up. But I will tell you this alone is absolutely perfect. I often eat this along side a simple salad. The more greens you eat the better off you feel!

In order to achieve the noodle effect I strongly recommended you invest in a kitchen tool like these pictured here. The Veggetti (small white tool) is very inexpensive and can be purchased on line from target for $9.00. The larger black veggie spiralizer I purchased from the pampered chef for roughly $60. This was an easy choice for me to make because I love to spiralize so many vegetables, as you will soon discover. A tool like these unfortunately is mandatory, but so worth it!

* The veggetti makes a long spaghetti noodle, and the pampered chef tool has the ability to make several thicknesses. I used both for the dish shown here.

So lets do the run down on the amazingness of Zucchini or a.k.a courgettes...

Zucchini provides a good source of vitamin C. which protects the body from free radicals.

It also serves as a good dose vitamin A. Consuming zucchini also boosts your intake of manganese.

With every bite especially eaten RAW you are able to maintain all the vitamins and minerals this beautiful veggie/fruit/flower/ whatever you call it has to offer!

Method:

serves 2 with 2 large zucchini

handful of fresh spinach

garlic clove

extra virgin olive oil

1 cup raw cashews (soaked in water for 1-2 hours)

1/4 pine nuts (roasted in a pan)

Himalayan pink salt (to taste)

fresh black pepper (to taste)

Pre- soak the cashews in water so they are completely covered. Let sit for 1-2 hours.

Spiralize the zucchini and set aside in a large bowl.

In a pan on med to low heat roast the pine nuts until slightly golden.

In a food processor, or a mini chop as I have pictured here add the spinach, soaked and drained cashews, pine nuts, clove of garlic, very generous amount of extra virgin olive oil. Blend until smooth, you may have to push down the ingredients with a spatula a few times to get all the spinach and nuts fully blended.

Taste, and at this point you add the salt and pepper to your taste preference. If you feel you need to add a touch of water then add it in and blend again until smooth.

Take creamy pesto sauce and toss over the noodles and coat completely and serve!

Listen, if you are in the mood for it to be a little warm then toss it in a pan on medium heat for 5 minutes. It will heat up fast and will be even better. On a hot summer day this dish really provides a sense of comfort all the while feeding your body with nutrient dense food that you can feel good about.

If you make this dish please tag me on IG #bwwdzucchininoodles

Enjoy my beautiful friends!