Zucchini noodles w/ Creamy Pesto Avocado sauce (RECIPE)
Thanks to working with Health Coach Philly a few years ago, who equally loves food as much as I do, I’ve been trying to implement some of her teachings into my everyday (read: lemon water, breakfast green smoothies, raw apple cider dressings, etc). But the two things that I’ve been experimenting most with are nutritional yeast and soaked, raw cashews, for non-dairy creaminess. Don’t get me wrong, I will NEVER give up cheese (saving for a later post) but there are certain things that are still amazing without dairy. Case in point below.
Just bought this bad boy (ie Spiralizer) from Amazon and gave it a whirl last night: http://www.amazon.com/Spiralizer-Tri-Blade-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M
Taking from what I know about those 2 ingredients and quickly browsing a few recipes, I just winged this so please note the amounts are approximate and this makes around 2 servings (even though I ate it all, whoops):
1 1/2 zucchini, spiralized into noodles
3-5 smaller tomatoes (or larger cherry tomatoes), chopped
3-4 sun-dried tomatoes, chopped
Creamy Pesto Avocado sauce:
Combine these ingredients in a food processor:
1/4 cup raw cashews that have been soaked in water for 30 min and drained
3 tsp nutritional yeast (or parm cheese)
2 tbsp extra virgin olive oil
Pat dry the excess water from zucchini noodles. Add 1 tsp EVOO to large pan. Saute zucchini noodles for up to 5 minutes until tender. Add chopped tomato and sun-dried tomatoes to noodles and season with kosher salt. Fold in pesto sauce to make as creamy as desired (I ended up not using all of it). Top with crushed red pepper and parm cheese if you want, but I realized it wasn’t needed.
And on a cold, rainy Saturday night in May, pair with multiple glasses of Rose (hay!).
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