Winter is DEFINITELY here. So cold, burrr…
And it feels like a good time to have pasta for virtually every meal!
But just in case you were interested in a pasta alternative to the norm for even one of those meals, here is a vegan, gluten free, veggie and protein rich option:
Meet, Fettucine Al Greeno!
For this recipe, you will need a spiralizer, which you can pick up at Kitchen Stuff Plus, Target, Ikea, Walmart, China town, Kensington…and many other spots. A good tool to have in the box and very inexpensive.
And why will you need this tool? For your zucchini noodles of course.
2 medium sized zucchini to be spiralized!
You will also need a blender or food processor
- 1.5 cups raw cashews
- 1 cup unsweetened almond milk
- 4 garlic cloves
- 6 tbsp fresh lemon juice
- 3 tsp salt
- 2 tbsp nutritional yeast
- Freshly ground black pepper, to taste
- 1 tsp mustard
- 2 medium zucchini
- 1 tbsp Earth Balance or butter
- 2 cups baby spinach
- 2 green onions chopped
- 3 leaves fresh basil
First, soak the cashews in water to soften them. This will take 45 minutes to an hour, so it sort of precedes the whole process really.
Then, what I consider to be the exciting part: spiralizing! Spiralize your zucchini and put it aside.
Once the cashews have been soaked, you can mix all of the ingredients in a blender or food processor. That is all. Because this is a raw meal!
Finally cover your zucchini noodles in the sauce, and enjoy!
Hoping your 2015 is happy and healthy!